Seared Ginger-Soy Glazed Tofu with Sesame Broccoli Stir-Fry

Press the tofu: Place the 14 oz tofu block between paper towels and put a heavy object on top. Let sit for 15 minutes to remove excess moisture.

While the tofu is pressing, prepare the vegetables: Cut the broccoli into florets, slice the red bell pepper into thin strips, peel and julienne the 2 carrots, mince the 3 garlic cloves and 1 tbsp ginger, and slice the 4 green onions (separate white and green parts).

Make the ginger-soy glaze: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Set aside.

Cut the pressed tofu into 1-inch cubes and place in a medium bowl. Sprinkle with 2 tbsp cornstarch and toss gently until all pieces are lightly coated.

Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 2-3 minutes per side until golden and crispy on all sides. Transfer to a plate lined with paper towels.

In the same pan, add the remaining 1 tbsp vegetable oil. Add the white parts of green onions, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add the broccoli florets and carrots to the pan. Stir-fry for 4-5 minutes until the vegetables begin to soften but remain crisp.

Add the red bell pepper strips and continue to stir-fry for another 2 minutes.

Return the seared tofu to the pan and pour in the ginger-soy glaze. Toss everything together and cook for 2-3 minutes until the sauce thickens slightly and coats all ingredients.

Drizzle with the remaining 1 tsp sesame oil and sprinkle with 1 tbsp sesame seeds. Toss to combine.

Serve the stir-fry over cooked brown rice (1 cup per serving) and garnish with the green parts of the green onions.