Step 1

In a small bowl combine the vegetable broth, tamari, hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil. Set aside.

Step 2

Cut the pressed and drained tofu into small cubes, about ¼-inch.

Step 3

Heat 1 Tablespoon oil in a large wok or skillet over medium high heat. Once hot, add the tofu and stir-fry until golden on all sides, about 5-7 minutes. Season with salt and pepper, toss again and transfer to a plate.

Step 4

Add the remaining olive oil to the same skillet. Add the broccoli, bell pepper and carrots for 2-3 minutes, or until they begin to soften. Then add the cabbage. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1-2 minutes.

Step 5

Return the tofu to the skillet. Add the sauce and stir-fry for another minute. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.