Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) avocado oil
  • 1/4 tsp (1.5g) salt
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 large (120g) carrot, thinly sliced into rounds
  • 1 red bell pepper (150g), sliced into strips
  • 1 cup (100g) snap peas, trimmed
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh ginger, grated
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) cornstarch dissolved in 1 tbsp (15ml) water

Instructions:

  1. Wrap the tofu block in a clean kitchen towel and place a heavy skillet on top for 10 minutes. Once pressed, cube the tofu and toss in a bowl with salt and cornstarch until evenly coated.
  2. Heat the avocado oil in a wok over medium-high heat until shimmering. Add tofu in a single layer and fry for 3-4 minutes per side until mahogany-colored and crisp. Remove and set aside.
  3. Add olive oil to the same pan. Toss in carrots, broccoli, red bell pepper, and snap peas, flash-frying until tender-crisp.
  4. Return the seared tofu to the pan with the vegetables.
  5. Stir in the low-sodium soy sauce, maple syrup, grated ginger, minced garlic, and sesame oil. Pour in the cornstarch slurry and stir until the glaze thickens and coats the ingredients evenly.