Step 1

Combine the canola oil, rice wine vinegar, brown rice syrup, sriracha chili sauce, soy sauce, sesame oil, and ginger in a bowl. Add the tofu and let it marinate for 15 minutes.

Step 2

Pre-heat a large 12-inch skillet over medium-high heat. Remove the tofu cubes from the marinade with a slotted spoon and dry them lightly with a clean paper towel. Reserve the marinade. Pour enough oil into the pan to coat the bottom and fry the tofu until it is nicely browned and crispy. Remove it from the pan and set it aside.

Step 3

Add the onion and carrots to the pan and stir-fry for a few minutes, until they start to soften. Add the red pepper, snow peas and baby corn and continue to stir-fry for a few more minutes. Then add the zucchini noodles and toss the zoodles as they cook. When the zoodles start to soften, return the tofu to the pan and add the reserved marinade. Stir-fry for a few more minutes, until the vegetables are tender and heated through. Serve in bowls with fresh cilantro leaves on top.