Follow these steps carefully for a perfect stir-fry every time. The key to a great stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove—a technique called mise en place.

Step 1: Prepare the Tofu (The Most Important Step!)

First, press your tofu. This step is non-negotiable for achieving a crispy texture, as it removes the excess water that causes tofu to steam instead of fry. If you have a tofu press, follow its instructions. If not, drain the block of tofu and wrap it in several layers of paper towels or a clean kitchen towel. Place it on a plate, put something heavy on top (like a cast-iron skillet or a few books), and let it press for at least 30 minutes, though an hour is even better if you have the time.

Once pressed, unwrap the tofu and pat it dry. Cut it into 1-inch cubes. Place the cubes in a medium bowl and sprinkle the 1 tablespoon of cornstarch over them. Gently toss the tofu with your hands or a spatula until each cube is lightly and evenly coated. This thin layer will create an incredible crust.

Step 2: Whisk Together the Stir-Fry Sauce

While the tofu is pressing, you can prepare your sauce. In a small bowl or liquid measuring cup, combine the low-sodium soy sauce (or tamari), rice vinegar, maple syrup, and optional Sriracha. Whisk everything together until the maple syrup is fully dissolved. Set this bowl aside. In a separate, very small bowl, mix the 1 tablespoon of water and 1 teaspoon of cornstarch to create your cornstarch slurry. Set this aside as well.

Step 3: Prepare the Vegetables and Aromatics

Wash your head of broccoli thoroughly. Cut it into small, bite-sized florets. Try to keep them relatively uniform in size for even cooking. If the stalk is thick, you can peel the tough outer layer and slice the tender inner part into thin coins to use in the stir-fry—don’t let it go to waste! Mince your garlic cloves and grate or finely mince your fresh ginger. Have these, along with your toasted sesame oil, ready and waiting by the stove.

Step 4: Cook the Tofu

Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of high-heat cooking oil. Once the oil is hot and shimmering (a drop of water should sizzle and evaporate instantly), carefully add the cornstarch-coated tofu cubes in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the tofu cook undisturbed for 4-5 minutes per side, until it’s deeply golden brown and crispy. Use tongs to turn the cubes to brown them on at least two to four sides. Once all the tofu is crisped to your liking, remove it from the skillet with a slotted spoon and set it aside on a plate.

Step 5: Cook the Broccoli and Aromatics

Reduce the heat to medium. To the same skillet (there should be a little oil left), add the minced garlic and ginger. Sauté for about 30-60 seconds until fragrant, stirring constantly to prevent burning. Be careful, as minced garlic can burn quickly.

Immediately add the broccoli florets to the pan. Stir them around for a minute to coat them in the garlic and ginger. Now, carefully pour in the 1/4 cup of water or vegetable broth. Cover the skillet with a lid and let the broccoli steam for 3-4 minutes. This method cooks the broccoli quickly while retaining its vibrant green color and a pleasant, tender-crisp texture. You don’t want mushy broccoli!

Step 6: Combine, Thicken, and Serve

Remove the lid from the skillet. The water should have mostly evaporated. Add the crispy tofu back into the skillet with the broccoli. Give the sauce you mixed earlier a quick re-whisk and pour it all over the tofu and broccoli. Stir gently to coat everything.

Now, give your cornstarch slurry a quick stir (it separates when it sits) and pour it into the pan. Continue to stir gently for another 1-2 minutes. You will see the sauce bubble and magically thicken into a beautiful, glossy glaze that clings to every piece of tofu and broccoli.

Finally, turn off the heat and drizzle the 1 tablespoon of toasted sesame oil over the stir-fry. Give it one last gentle toss. The aroma will be incredible. Serve immediately, garnished with toasted sesame seeds and sliced green onions.