
Recipe by
Chef Herbella
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Pat the tofu dry and toss it with cornstarch.
Heat the neutral oil in a large skillet or wok. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
Add the broccoli, peppers, carrots, and mushrooms. Stir-fry for 7–9 minutes, adding a splash of water if needed.
Add the garlic and ginger; cook for 1 minute.
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and water.
Return the tofu to the pan and pour in the sauce. Toss for 2–3 minutes, until glossy and heated through.
Divide into four meal-prep containers and garnish with green onions and sesame seeds. Refrigerate for up to 4 days.
Reheat gently in a skillet or microwave. Add a splash of water before reheating to refresh the sauce.
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