Ingredients:

  • 14 oz extra-firm tofu, drained and patted dry
  • 3 tbsp cornstarch
  • 0.5 tsp sea salt
  • 2 tbsp neutral oil
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tsp chili garlic sauce
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced

Instructions:

  1. Drain the tofu and wrap in a clean towel; press firmly for 10 minutes to remove excess moisture. Cut into 2cm cubes.
  2. In a large bowl, toss tofu cubes with 3 tablespoons of cornstarch and 0.5 tsp sea salt until evenly coated.
  3. In a small jar, whisk together 0.25 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp maple syrup, 1 tsp chili garlic sauce, and 1 tsp of cornstarch to create the sauce slurry.
  4. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until the oil shimmers and a tiny wisp of smoke appears. Add tofu in a single layer and sear undisturbed for 3-4 minutes until golden brown and crispy on all sides, then remove from pan.
  5. Add 2 cups broccoli, bell pepper, and 1 cup snap peas to the pan. Stir-fry for 3 minutes until snap-tender.
  6. Add garlic, ginger, and the whites of the green onions; cook for 30 seconds until fragrant.
  7. Return tofu to the pan and pour in the sauce slurry. Toss for 1 minute until the sauce thickens and coats everything in a glossy glaze. Garnish with green onion tops.