Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 medium carrot, thinly sliced into coins
  • 2 scallions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes. In a medium bowl, toss the cubes with cornstarch, salt, and pepper until every side is evenly dusted.
  2. Heat neutral oil in the skillet over medium-high heat until it shimmers. Add tofu in a single layer, ensuring they don't touch. Fry for 2-3 minutes per side until they develop a mahogany-colored, crispy exterior. Remove tofu from the pan and set aside on a plate.
  3. In the same pan, toss in carrots and broccoli first. Stir fry for 3 minutes. Add the bell peppers and sauté for another 2 minutes until the vegetables are vibrant and crisp-tender.
  4. Lower the heat to medium. Pour in the whisked soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Stir in the cornstarch slurry and simmer until the sauce reduces into a thick glaze.
  5. Add the crispy tofu back into the pan. Toss gently to coat each piece in the glaze. Garnish with sliced scallions and toasted sesame seeds before serving.