Vegetable Stir-Fry with Crispy Tofu

Instructions

1. 1

   Press the tofu: Wrap tofu in paper towels and place a heavy object on top for 15 minutes to remove excess moisture. Cut into 2cm cubes.

2. 2

   Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and cornstarch until smooth. Set aside.

3. 3

   Crisp the tofu: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add tofu cubes in a single layer and cook without moving for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. Remove and set aside.

4. 4

   Stir-fry aromatics: In the same wok, add remaining vegetable oil. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

5. 5

   Cook harder vegetables first: Add carrots and broccoli to the wok. Stir-fry for 3 minutes, tossing constantly.

6. 6

   Add remaining vegetables: Add bell pepper, snap peas, and mushrooms. Continue stir-frying for another 3-4 minutes until vegetables are tender-crisp.

7. 7

   Combine and sauce: Return the crispy tofu to the wok. Pour the sauce over everything and toss well to coat. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

8. 8

   Finish and serve: Drizzle with sesame oil and toss one final time. Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately over rice or noodles.