Quick Ginger-Soy Tofu Stir-fry

Cut extra firm tofu into 2cm cubes and pat dry with a paper towel. Toss them in a bowl with cornstarch until evenly coated.

In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup, fresh ginger, and garlic.

Heat neutral oil in a large skillet or wok over medium-high heat. Add the extra firm tofu and fry for 5 min until golden and crispy on all sides.

Add the frozen stir-fry vegetable mix to the skillet. Stir-fry for 4 min until the vegetables are tender-crisp and heated through.

Pour the sauce mixture over the pan. Toss everything together for 1 min until the sauce thickens and coats the tofu and vegetables beautifully. Serve hot.