Ingredients

For the tofu

#1 block (14 oz / 400 g) firm or extra-firm tofu, drained and pressed
# 2 tbsp cornstarch
# 1 tbsp soy sauce
# 1 tbsp sesame oil (or neutral oil for frying)

Vegetables

# 2 cups broccoli florets
# 1 small onion, sliced (optional)
# 1 bell pepper, sliced (optional)
# 2 cloves garlic, minced
# 1 tsp fresh ginger, grated

Stir-fry sauce

# 3 tbsp soy sauce
# 1 tbsp rice vinegar or lemon juice
# 1 tbsp maple syrup or honey
# 1 tbsp sesame oil
# 1 tbsp hoisin sauce (optional but tasty)
# ¼ cup water
# 1 tsp cornstarch

For garnish

# Toasted sesame seeds
# Sliced green onions
# Chili flakes (optional)

Instructions

Step 1: Prepare the Tofu

– Pat the tofu dry and cut it into cubes.
– Toss the tofu cubes in soy sauce, then sprinkle cornstarch over them and coat evenly.
– Heat sesame oil (or neutral oil) in a pan on medium-high.
– Add tofu cubes and pan-fry until golden and crispy on all sides (about 6–8 minutes).
– Remove from the pan and set aside.

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Step 2: Cook the Vegetables

– In the same pan, add a little more oil if needed.
– Add garlic and ginger, sauté for 30 seconds until fragrant.
– Add the broccoli, (onions and bell peppers if using) and stir-fry for 3–4 minutes.
– Add a splash of water, cover with a lid, and let the broccoli steam for 2 minutes until bright green but still crisp.

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Step 3: Make the Sauce

In a bowl, whisk together:
– Soy sauce
– Rice vinegar
– Maple syrup
– Hoisin (optional)
– Sesame oil
– Water
– Cornstarch

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Step 4: Combine Everything

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Step 5: Serve

Serve immediately over:
– Steamed jasmine rice
– Brown rice
– Noodles
– Quinoa

Top with:
– Toasted sesame seeds
– Green onions
– Chili flakes (optional)