Step 1: Press the tofu. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate, cover with another plate, and weigh it down with heavy objects for at least 20-30 minutes. This removes excess water, crucial for crispy tofu.
Step 2: While the tofu is pressing, whisk together the stir-fry sauce ingredients in a small bowl: soy sauce, vegetable broth, rice vinegar, maple syrup, sesame oil, grated fresh ginger, minced garlic, and 1 tablespoon of cornstarch. Set aside.
Step 3: Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of cornstarch, ensuring each piece is lightly coated.
Step 4: Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer (cook in batches if necessary). Cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside.
Step 5: Add the remaining 1 tablespoon of oil to the same wok or skillet. Add the broccoli, carrots, and bell pepper. Sauté for 3-5 minutes, stirring frequently, until they start to soften but are still crisp-tender.
Step 6: Add the sliced mushrooms, snap peas, and spinach to the pan. Sauté for another 2-3 minutes until they are vibrant and slightly tender.
Step 7: Give the prepared stir-fry sauce a quick whisk again. Pour the sauce over the vegetables in the wok. Stir continuously for 1-2 minutes until the sauce thickens and coats all the vegetables beautifully.
Step 8: Return the crispy tofu to the wok. Gently toss everything together, ensuring the tofu and vegetables are well coated with the delicious, thick sauce. Cook for just another minute or two to heat through.
Step 9: Remove from heat. Serve immediately over cooked brown rice or noodles. Garnish with sesame seeds and chopped green onions, if desired. Enjoy your easy tofu stir fry with vegetables!