Ingredients:

  • 1 lb (450g) extra-firm tofu, pressed and cubed
  • 2 tbsp (16g) cornstarch
  • ½ tsp (3g) sea salt
  • 2 tbsp (30ml) avocado oil
  • ¼ cup (60ml) low-sodium soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (6g) freshly grated ginger
  • 3 cloves (9g) garlic, minced
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 red bell pepper (150g), sliced into strips
  • 1 large carrot (60g), thinly sliced into rounds
  • 1 cup (50g) snap peas
  • 2 scallions (10g), sliced

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. In a medium bowl, toss the tofu cubes gently with cornstarch and salt until every side is lightly dusted.
  3. Heat avocado oil in a wok or large cast iron skillet over medium-high heat until shimmering. Add tofu in a single layer and sear for 3-4 minutes per side until a golden-brown crust forms. Remove tofu and set aside.
  4. In the same pan, toss in the carrot rounds and broccoli florets. Stir-fry for 3 minutes.
  5. Add the sliced red bell pepper, snap peas, and the white parts of the sliced scallions; stir-fry until tender-crisp.
  6. Whisk together the low-sodium soy sauce, maple syrup, rice vinegar, toasted sesame oil, grated ginger, and minced garlic.
  7. Return the seared tofu to the pan, pour the sauce over the mixture, and stir-fry until the sauce thickens and coats the ingredients in a glossy glaze.
  8. Garnish with the green parts of the scallions and serve immediately.