Vegetable Stir-Fry with Tofu

Steps

1. Press the tofu between paper towels under a weighted plate for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Toss the tofu cubes with 1 tablespoon cornstarch until lightly and evenly coated.
3. Cut the broccoli into small florets, slice the bell pepper into strips, and julienne the carrot; mince the garlic and ginger.
4. Whisk the soy sauce, remaining 1 tablespoon cornstarch, and 3 tablespoons water in a small bowl to make the sauce.
5. Heat 1 tablespoon vegetable oil in a wok over high heat until it just begins to smoke.
6. Add the tofu in a single layer and fry 3–4 minutes per side, undisturbed, until golden and crisp; transfer to a plate.
7. Add the remaining 1 tablespoon vegetable oil to the wok, then add the garlic and ginger and stir-fry 20 seconds until fragrant.
8. Add the broccoli, bell pepper, and carrot; stir-fry 4–5 minutes, tossing constantly, until crisp-tender.
9. Push the vegetables to the side, pour the sauce into the center, and let it bubble 20–30 seconds until it thickens slightly.
10. Return the tofu to the wok, drizzle with sesame oil, and toss everything together for 1 minute to coat and heat through.
11. Serve immediately over rice or noodles if desired.