Step 1

Whisk together soy sauce, grated ginger and maple syrup in a small bowl and set aside.

Step 2

Heat a large wok or skillet over medium-high heat with 1 tbsp. of toasted sesame oil.

Step 3

Drain tofu and slice into 1-inch cubes (no need to press beforehand).

Step 4

Arrange tofu in single layer and fry on each side, about 5 minutes or until golden brown. You made need to work in batches adding a bit more sesame oil as you go. Set cooked/fried tofu aside.

Step 5

Add onion, broccoli, and bell pepper to now empty skillet. Stir fry for 5 minutes or until onion begins to soften and turn translucent.

Step 6

While the onions cook, use a vegetable peeler to make carrot ribbons and set aside.

Step 7

Add garlic and lemongrass if using and stir fry for an additional minute, being careful not to let garlic burn.

Step 8

Add the carrots and sauce, stirring to completely coat. Simmer lightly for 3-5 minutes.

Step 9

Add in cooked tofu and stir till heated throughout.

Step 10

Off of heat, stir in 1 tbsp. of lime juice.

Step 11

Serve over rice and enjoy!