Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tbsp neutral oil
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Wrap the tofu block in a clean towel and place a heavy object on top for 15 minutes to remove excess water.
  2. Toss the tofu cubes in a bowl with cornstarch and salt until each piece is evenly dusted.
  3. Heat oil in the wok over medium-high heat. Add tofu and fry for 2-3 minutes per side until the crust is golden-brown and firm. Remove tofu from the pan and set aside.
  4. In the same pan, add another splash of oil if needed. Toss in minced garlic and ginger, stirring for 30 seconds until fragrant.
  5. Increase heat to high. Add zucchini and bell peppers and stir-fry for 3-5 minutes until edges just start browning.
  6. Pour in the soy sauce, maple syrup, sesame oil, and sriracha. Stir rapidly to coat all vegetables.
  7. Stir in the cornstarch slurry (cornstarch dissolved in water). Continue to cook for 1 minute until the sauce thickens and becomes glossy.