Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 green onions, sliced into 1-inch pieces
  • 1 tbsp neutral oil

Instructions:

  1. Pat the pressed tofu cubes thoroughly with a paper towel to remove excess moisture.
  2. In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch, salt, and pepper until each side is lightly coated.
  3. Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  4. Add tofu in a single layer; sear undisturbed for 3-4 minutes until the bottom is mahogany-colored.
  5. Flip the cubes and sear the remaining sides until golden brown. Remove the tofu from the pan and set aside on a plate.
  6. In the same pan, add 1 tablespoon of neutral oil and sauté broccoli florets and sliced red bell pepper until tender-crisp.
  7. Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
  8. Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch mixed with water). Pour the sauce into the pan.
  9. Return the crispy tofu to the pan and toss gently until the glaze thickens and coats the tofu and vegetables evenly.
  10. Garnish with sliced green onions and serve immediately.