Plant-Based Tofu and Broccoli Stir-Fry

Press the tofu for 10-15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, water, and 1/2 tablespoon of cornstarch until smooth. Set aside.

Place the cubed tofu in a bowl and toss gently with the remaining 1 tablespoon of cornstarch until evenly coated.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook undisturbed for 3-4 minutes per side, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside on a plate.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the broccoli florets, sliced bell pepper, and julienned carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Reduce heat to medium, add the minced garlic and grated ginger to the center of the vegetables, and sauté for about 30 seconds until fragrant.

Return the crispy tofu to the skillet and pour the sauce mixture evenly over the vegetables and tofu.

Simmer everything together for 1-2 minutes, tossing constantly, until the sauce thickens and coats the ingredients nicely.

Remove from heat, garnish with sesame seeds, and serve warm on its own or over brown rice or quinoa.