📖 Instructions

1. First things first: Press that tofu! Wrap it in a clean kitchen towel or several layers of paper towels. Place a heavy object on top (like a cast iron skillet or a few cans) for at least 15 minutes. This is crucial for removing excess water and getting a nice, crispy tofu. Trust me on this one!
2. Next up, prep your veggies! Chop them into bite-sized pieces, It doesn’t have to be perfect. Aim for consistency so they cook evenly. I usually make it an event, listening to my fav podcast or something.
3. Get that wok or skillet hot! Heat a tablespoon of oil (vegetable, canola, or sesame all work) in your wok or large skillet over medium-high heat. Once it shimmers, it’s ready for the tofu.
4. Add your tofu and cook it until golden brown and slightly crispy, about 5-7 minutes. Make sure to flip it often to get even browning.
5. Now, add the vegetables! Toss those prepped vegetables into the wok with the tofu. Stir-fry for another 5-7 minutes, until tender-crisp. If needed, add a little more oil to keep them from sticking.
6. Make the sauce! In a small bowl, whisk together the soy sauce, rice vinegar, garlic, ginger, sesame oil, cornstarch, and maple syrup (or honey). This is where the magic happens!
7. Pour the sauce over the tofu and veggies. Stir-fry for 1-2 more minutes, or until the sauce has thickened and coats everything nicely. If it seems too thick, add a tiny bit of water, but don't overdo it.
8. Taste and adjust! Give it a taste test. If you want more soy sauce flavor, add a splash. Need more sweetness? A little more maple syrup. It's all about finding your perfect balance.
9. Serve immediately! Serve it hot over rice, quinoa, or noodles. Garnish with sesame seeds or chopped green onions for an extra touch of flair. (or whatever you have handy!)