Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 4 cups frozen stir-fry vegetable blend (broccoli, carrots, snap peas)
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil

Instructions:

  1. Pat the cubed tofu dry with paper towels, pressing firmly to remove excess water.
  2. In a small bowl, whisk together the soy sauce, maple syrup, and sesame oil until the sauce is emulsified.
  3. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat.
  4. Add the tofu cubes in a single layer. Cook undisturbed for 3–5 minutes per side until the edges are golden-brown and the surface has a shattering crust.
  5. Remove tofu from the pan and set aside.
  6. In the same pan, add the frozen vegetables. Sauté for 5–7 minutes until the moisture has evaporated and the vegetables are tender-crisp.
  7. Return the tofu to the pan and pour the sauce over the mixture.
  8. Toss rapidly for 1–2 minutes until the sauce reduces into a thick, glossy glaze that coats every piece.