High-Speed Ginger-Garlic Veggie Stir-Fry with Tofu

Instructions

1. 1

   Prep first: press tofu quickly (wrap in towel and press with a heavy pan for a few minutes), cut, and measure/slice all veggies and sauce ingredients so everything's ready.

2. 2

   Heat a large nonstick or well-seasoned wok/skillet over high heat until very hot. Add 1 tbsp oil.

3. 3

   Add tofu cubes in a single layer; let sear without moving for 2 minutes, then toss and brown another 1–2 minutes until golden on most sides. Remove tofu to a plate.

4. 4

   Add remaining 1 tbsp oil to the pan. Add garlic and ginger, stir 10–15 seconds until fragrant.

5. 5

   Add red onion and bell pepper; stir-fry 1–2 minutes.

6. 6

   Add broccoli florets and snap peas; stir-fry 2–3 minutes until bright and crisp-tender. If pan is dry, splash 1–2 tbsp water and cover briefly 30–45 seconds to steam.

7. 7

   Return tofu to the pan. Stir the sauce ingredients (except slurry) together and pour over the stir-fry. Stir to combine and bring to a simmer.

8. 8

   Add cornstarch slurry, stir until sauce thickens and glazes the vegetables (~30 seconds).

9. 9

   Turn off heat; stir in sesame oil and green onions. Taste and adjust: more soy for salt, more maple for sweetness, or a squeeze of lime for brightness.

10. 10

    Sprinkle toasted sesame seeds and fresh herbs if using. Serve immediately over steamed rice or noodles.