1. Prepare the Tofu

Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top, like a skillet or a can, to press it for 10-15 minutes. This helps the tofu become firmer and allows it to absorb more flavor during cooking.

Once pressed, cut the tofu into bite-sized cubes. The smaller the cubes, the crispier they will become when cooked.

2. Make the Stir-Fry Sauce

In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, maple syrup (or honey), chili flakes (if using), and water. If you want a thicker sauce, mix the cornstarch with a tablespoon of water in a separate bowl to create a slurry, then add it to the sauce mixture. This will help the sauce coat the tofu and vegetables more effectively.

Taste the sauce and adjust the sweetness, saltiness, or spiciness to your preference. Set the sauce aside while you prepare the tofu and vegetables.

3. Cook the Tofu

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes and cook for 5-7 minutes, turning the tofu occasionally to ensure all sides are golden brown and crispy. The tofu should be slightly crispy on the outside but soft on the inside.

Once the tofu is crispy, remove it from the skillet and set it aside on a plate. You can blot the tofu with a paper towel to remove any excess oil if desired.

4. Sauté the Vegetables

In the same skillet or wok, add a little more oil if needed. Heat the oil over medium-high heat and add the garlic and ginger. Stir-fry for 1-2 minutes until fragrant.

Next, add the vegetables to the pan. Start with the harder vegetables like carrots, broccoli, and snap peas, and stir-fry for about 4-5 minutes, or until they are slightly tender but still crisp. Then add the bell peppers, zucchini, and any other softer vegetables you’re using. Continue stir-frying for another 3-4 minutes, allowing the vegetables to cook through but remain vibrant and crisp.

5. Combine the Tofu and Sauce

Once the vegetables are cooked to your liking, return the crispy tofu to the pan. Pour the stir-fry sauce over the tofu and vegetables, and toss everything together to coat the tofu and vegetables in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.

If you used cornstarch in the sauce, you should notice that the sauce thickens and becomes glossy. If you prefer a thinner sauce, add a splash of water until you reach the desired consistency.

6. Serve the Vegetable Stir-Fry with Tofu

Once the stir-fry is done, transfer it to a serving platter or individual bowls. Garnish with freshly chopped green onions and sesame seeds for added flavor and texture.

Serve the stir-fry over steamed rice, quinoa, or noodles for a complete meal. It’s also delicious on its own or paired with other Asian-inspired sides like dumplings, spring rolls, or pickled vegetables.