Stir-frying is a technique that relies on speed and high heat. The key to a stress-free experience is having everything prepared and ready to go before you even turn on the stove—a practice known in professional kitchens as “mise en place.”

Step 1: Press the Tofu (The Most Crucial Step!)

This is the non-negotiable secret to crispy, non-soggy tofu. Tofu is packed in water, and removing as much of it as possible is essential.

1. Drain the block of tofu from its package.
2. Place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top.
3. Set something heavy on top of the tofu, like a cast-iron skillet, a few cookbooks, or some canned goods.
4. Let it press for at least 30 minutes. If you have time, an hour is even better. You will be amazed at how much water is released.
5. Once pressed, unwrap the tofu and cut it into 1-inch cubes.

Step 2: Prepare the Vegetables and Sauce

While the tofu is pressing, use this time to get everything else ready.

1. Chop the Broccoli: Wash the head of broccoli and chop it into uniform, bite-sized florets. If the stalk is thick, you can peel the tough outer layer and slice the tender inner core to use as well.
2. Mince Aromatics: Mince the garlic and grate the fresh ginger. Keep them in a small bowl together.
3. Mix the Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: low-sodium soy sauce, vegetable broth, maple syrup, rice vinegar, toasted sesame oil, and 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved and there are no lumps. Set aside.

Step 3: Coat and Sear the Tofu to Golden Perfection

1. In a medium-sized bowl, gently toss the pressed tofu cubes with 1 tablespoon of cornstarch, a pinch of salt, and pepper until each piece is lightly coated. This thin layer is what creates that desirable crispy crust.
2. Heat 2 tablespoons of the high-smoke-point oil in a large skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
3. Carefully add the coated tofu to the pan in a single layer, ensuring not to overcrowd it. You may need to do this in two batches.
4. Cook for 4-6 minutes per side, turning occasionally, until the tofu is golden brown and crispy on all sides.
5. Once crispy, remove the tofu from the skillet with a slotted spoon and set it aside on a plate.

Step 4: Stir-Fry the Broccoli and Aromatics

1. Add the remaining 1 tablespoon of oil to the same skillet.
2. Add the broccoli florets and a splash of water (about 2 tablespoons). Cover the pan for 2-3 minutes to steam the broccoli slightly, which helps it become tender-crisp without overcooking.
3. Uncover the pan and continue to stir-fry for another 3-4 minutes, until the broccoli is bright green and cooked to your desired tenderness.
4. Push the broccoli to one side of the skillet. Add the minced garlic and grated ginger to the empty space and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
5. Mix the garlic and ginger in with the broccoli.

Step 5: Combine, Sauce, and Serve

1. Return the crispy tofu to the skillet with the broccoli.
2. Give your prepared sauce a quick re-whisk to ensure the cornstarch hasn’t settled at the bottom.
3. Pour the sauce all over the tofu and broccoli.
4. Stir everything gently to combine, allowing the sauce to coat every piece. The heat from the pan will cause the cornstarch in the sauce to activate, thickening it almost immediately. Cook for 1-2 minutes until the sauce is glossy and has thickened to your liking.
5. Remove from the heat immediately to prevent the broccoli from overcooking. Serve hot and enjoy!