Speedy Sesame Ginger Tofu and Rainbow Vegetable Stir-Fry

1.Prepare the tofu: In a medium bowl, gently toss the cubed, pressed tofu with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch until lightly coated. Set aside.

2.Prepare the sauce: In a small bowl, whisk together the 1/4 cup soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and sriracha (if using). Set aside.

3.Cook the tofu: Heat 1 tablespoon of neutral oil in a large wok or non-stick skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.

4.Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the hot wok. Add the broccoli florets and carrots first, stir-frying for 2 minutes until slightly tender-crisp. Add the bell pepper, snap peas, and mushrooms, and continue to stir-fry for another 3-4 minutes until all vegetables are bright in color and tender-crisp.

5.Combine and thicken: Return the cooked tofu to the wok with the vegetables. Give the prepared sauce a quick whisk and pour it over the tofu and vegetables. Bring the mixture to a simmer.

6.Stir in the slurry: Whisk the cornstarch and water slurry one last time and pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and evenly coats the tofu and vegetables.

7.Serve immediately: Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve hot over steamed rice or noodles for a complete lunch.