Follow these steps carefully for a perfectly cooked Garlic Chili Tofu Stir Fry every time:

1. Prepare the Tofu:
   • • If you haven’t already, press your tofu. Wrap the block in several layers of paper towels or a clean kitchen towel. Place something heavy on top (like a cast-iron skillet or a few heavy books) for at least 30 minutes, or up to an hour. This removes excess water, which is crucial for crispy tofu.
     • Once pressed, cut the tofu into 1-inch cubes.
     • In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) and 1 tablespoon of sesame oil. Let it marinate for at least 10-15 minutes while you prepare other ingredients.
     • After marinating, add the 2 tablespoons of cornstarch to the bowl and toss gently until the tofu cubes are evenly coated. This will create a wonderfully crispy exterior when cooked.
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2. Prepare the Stir-Fry Sauce:
   • In a small bowl, whisk together the 1/4 cup soy sauce (or tamari), rice vinegar, chili garlic sauce, maple syrup (or chosen sweetener), minced garlic, and grated ginger.
   • In a separate tiny bowl or cup, mix the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Set this aside – you’ll add it to the sauce later to thicken it.
3. Cook the Tofu:
   • Heat 1 tablespoon of your neutral cooking oil in a large skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
   • Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer. Be cautious not to overcrowd the pan; cook in batches if necessary.
   • Cook for 3-5 minutes per side, or until golden brown and crispy on all sides. This might take about 10-15 minutes total.
   • Once crispy, remove the tofu from the skillet and set it aside on a plate lined with paper towels.
4. Stir-Fry the Vegetables:
   • To the same skillet (add a touch more oil if needed, though often there’s enough residual from the tofu), add the sliced red onion and bell peppers. Stir-fry over medium-high heat for 3-4 minutes until they begin to soften but still retain some crispness.
   • Add the broccoli florets and snap peas (if using). Continue to stir-fry for another 3-5 minutes. You want the broccoli to be bright green and tender-crisp. You can add a tablespoon or two of water to the pan and cover it for a minute if you prefer your broccoli a bit more tender.
5. Combine and Thicken Sauce:
   • Pour the prepared stir-fry sauce mixture (without the cornstarch slurry yet) over the vegetables in the skillet. Bring it to a simmer, stirring constantly.
   • Give the cornstarch slurry a quick whisk (as the cornstarch may have settled) and pour it into the simmering sauce. Continue to stir constantly. The sauce will thicken up quite quickly, usually within 1-2 minutes, coating the vegetables beautifully.
6. Finish and Serve:
   • Once the sauce has thickened to your liking, return the crispy tofu to the skillet. Add the 1 tablespoon of toasted sesame oil. Gently toss everything together to coat the tofu evenly with the sauce, being careful not to break up the crispy tofu too much. Heat through for about 1-2 minutes.
   • Remove from heat. Serve the Garlic Chili Tofu Stir Fry immediately over your choice of base (like steamed rice or noodles).
   • Garnish generously with sliced green onions and toasted sesame seeds.