From craving to table
Instructions
- 1
Pat the tofu dry and cut into 3/4-inch cubes. Toss cubes with cornstarch until evenly coated.
- 2
Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides (6-8 minutes). Transfer to a plate.
- 3
Add the remaining 1 tablespoon oil to the pan. Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- 4
Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for 4-6 minutes until vegetables are just tender but still crisp.
- 5
While veggies cook, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup or honey, sesame oil, and black pepper in a small bowl.
- 6
Return the tofu to the pan. Pour the sauce over the stir-fry and toss everything to coat. Cook for 1-2 minutes more, until heated through.
- 7
Remove from heat. Sprinkle with the green parts of the onions and sesame seeds, if using. Serve hot over cooked rice.