30 Minute Vegetarian Stir Fry with Tofu

Instructions:

1. Press the tofu by wrapping the block in a clean kitchen towel and placing a heavy object on top for 10–15 minutes to remove excess moisture.
2. In a medium bowl, toss the pressed tofu cubes with 2 tablespoons of cornstarch and salt until evenly coated.
3. Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and 1 teaspoon of cornstarch in a small bowl until smooth.
4. Heat 2 tablespoons of neutral oil in a wok or large non-stick skillet over high heat. Add tofu cubes and sear until golden-brown and crisp on all sides, then remove from pan and set aside.
5. Add 1 tablespoon of neutral oil to the same pan. Stir-fry broccoli, mushrooms, carrots, and the white parts of the scallions over high heat until vegetables are crisp-tender and slightly caramelized.
6. Return the seared tofu to the pan and pour the prepared sauce over the mixture. Stir constantly until the sauce thickens into a glossy glaze that coats all ingredients.
7. Remove from heat and garnish with the sliced green parts of the scallions before serving.