Step 1

Drain the tofu, then slice into slabs before pressing. Wrap the tofu slabs in a clean kitchen towel, place on a clean flat surface such as a cutting board, and put a heavy object (like a skillet) on top for 10-15 minutes to remove excess water. Dice it into cubes, then place them in a medium size bowl.

Step 2

Sprinkle the tofu with cornstarch and gently toss using a rubber spatula or your hands. Add soy sauce, salt and seasonings, then mix until all cubes are fully coated.

Step 3

Heat oil in a pan over medium heat. Add the tofu and cook for 4-5 minutes per side until golden brown. Remove and set aside.

Step 4

In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant, then add carrots and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crispy.

Step 5

In a small bowl, mix soy sauce with water, sesame oil and maple syrup - if desired add a pinch of chili powder for a spicier stir fry. Pour the sauce into the pan with the veggies.

Step 6

Add the cooked tofu back to the skillet, then stir well and let everything cook for 1-2 minutes until the sauce thickens slightly. Be gentle when mixing, or the tofu may break.

Step 7

Serve over a bowl of rice or with noodles, sprinkled with sesame seeds and chopped green onions if desired.