Step 1: Press the Tofu & Cook the Rice
Begin by pressing your tofu as described in the section above. This should be the very first thing you do. While the tofu is pressing, cook your rice according to the package directions. This usually involves combining 1 cup of rice with 1.5-2 cups of water, bringing it to a boil, then covering and simmering on low until the water is absorbed (about 15 minutes). Once cooked, fluff with a fork and keep it covered off the heat.

Step 2: Prepare the Vegetables and Sauce
While the tofu continues to press and the rice cooks, use this time for your “mise en place.” Wash and chop all your vegetables. Mince the garlic and ginger. In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: soy sauce, water (or broth), maple syrup, rice vinegar, and toasted sesame oil. Set aside. Do not add the cornstarch to this mixture yet.

Step 3: Coat and Cook the Tofu to Crispy Perfection
Once the tofu is pressed and cubed, place it in a medium bowl. Sprinkle the 2 tablespoons of cornstarch, salt, and pepper over the tofu. Gently toss the cubes until they are evenly coated in a thin, dusty layer.

Place a large wok or non-stick skillet over medium-high heat. Add 1 tablespoon of the high-heat oil. Once the oil is hot and shimmering, carefully add the coated tofu cubes in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, turning occasionally, until the tofu is golden-brown and crispy on all sides. Transfer the cooked tofu to a clean plate and set aside.

Step 4: Sauté the Aromatics and Vegetables
Return the same skillet to medium-high heat. Add the remaining 1 tablespoon of oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, stirring constantly.

Add the “hardest” vegetables first. Add the carrots and broccoli to the skillet and stir-fry for 3-4 minutes. Next, add the sliced bell pepper and snap peas. Continue to stir-fry for another 2-3 minutes. You want the vegetables to be vibrant and crisp-tender, not mushy.

Step 5: Combine, Simmer, and Thicken
Return the crispy tofu to the skillet with the cooked vegetables. Give the sauce mixture a quick stir and pour it over everything. Stir gently to combine and bring the sauce to a simmer.

In a separate tiny bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Once the sauce in the pan is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to cook and stir for 1-2 minutes as the sauce thickens and becomes glossy, beautifully coating the tofu and vegetables.

Step 6: Serve and Garnish
Remove the skillet from the heat. To serve, spoon a generous portion of fluffy rice into bowls and top with the hot tofu and vegetable stir fry. Garnish as desired (see serving suggestions below).