Follow these steps carefully to achieve a restaurant-quality stir fry with perfectly crispy tofu and a luscious, glossy sauce. The key is to prepare all your components before you start cooking—a practice known as mise en place.

Step 1: Press and Prepare the Tofu

This is the most important step for achieving crispy tofu. Do not skip it!

1. Drain the Tofu: Open the package of tofu and pour out all the water. Place the block on a plate lined with several layers of paper towels or a clean kitchen towel.
2. Press the Tofu: Place another layer of paper towels on top of the tofu block. Set something heavy on top—a cast-iron skillet, a few cookbooks, or a couple of cans of food work well. Let the tofu press for at least 30 minutes, or up to an hour. You will see a significant amount of water being wicked away by the towels.
3. Cut the Tofu: Once pressed, unwrap the tofu and cut it into 1-inch cubes.
4. Marinate the Tofu: Place the tofu cubes in a medium bowl. Drizzle with the 2 tablespoons of soy sauce and gently toss to coat. Let it sit for about 10 minutes to absorb the flavor.
5. Coat the Tofu: Sprinkle the 3 tablespoons of cornstarch and 1/4 teaspoon of black pepper over the marinated tofu. Gently toss with your hands or a spatula until every cube is evenly and lightly coated in a dry, white layer.

Step 2: Prepare the Honey Sesame Sauce

While the tofu is pressing or marinating, you can prepare the sauce.

1. Combine Sauce Ingredients: In a small bowl or a liquid measuring cup, whisk together the honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. If you’re using red pepper flakes, add them now. Mix until the honey is fully dissolved.
2. Prepare the Slurry: In a separate, very small bowl, stir together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain. Set this slurry aside; you will use it later to thicken the sauce.

Step 3: Cook the Tofu and Vegetables

Now it’s time to bring everything together at the stove.

1. Crisp the Tofu: Heat the 3 tablespoons of neutral oil in a large skillet or wok over medium-high heat. The oil is ready when a small sprinkle of cornstarch sizzles immediately. Carefully place the coated tofu cubes in a single layer in the pan. Be sure not to overcrowd the pan; cook in two batches if necessary. Fry for 3-4 minutes per side, until golden brown and crispy on all sides. Use tongs to turn the cubes.
2. Set Tofu Aside: Once all the tofu is crisped, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
3. Stir-Fry the Vegetables: In the same skillet (add another teaspoon of oil if it’s too dry), add the carrots and stir-fry for 2-3 minutes, as they take the longest to cook. Next, add the broccoli florets and stir-fry for another 3-4 minutes, until they turn bright green and are crisp-tender. Finally, add the sliced red bell pepper and cook for 1-2 minutes. You want the vegetables to be cooked but still have a bit of a bite.
4. Combine and Thicken: Reduce the heat to medium-low. Return the crispy tofu to the skillet with the vegetables.
5. Add the Sauce: Give the honey sesame sauce a final whisk and pour it all over the tofu and vegetables. Stir gently to coat everything.
6. Thicken: Give your cornstarch slurry a quick stir (it may have settled) and pour it into the skillet. Continue to stir gently for about 1-2 minutes. The sauce will bubble and thicken into a beautiful, glossy glaze that clings to every ingredient.
7. Serve: Once the sauce has thickened, immediately remove the skillet from the heat.