Ingredients

• 12 oz extra-firm tofu
• 3 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 tbsp brown sugar
• 1/4 cup soy sauce
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 carrot, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup shredded red cabbage
• 1 cup snow peas
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

To remove the excess moisture from the tofu, place it on a paper towel lined plate or cutting board. Weigh the tofu down with a heavy skillet. Let it sit for at least 15 minutes. After 15 minutes, using a clean towel or paper towel, pat the tofu dry and dice it into cubes.
Transfer the tofu into a large bowl and toss it with the cornstarch, salt, and pepper to taste.
In a large skillet or wok, heat 1 tablespoons of the oil over medium-high heat. Add the tofu and cook until it is golden on all sides. Once cooked, remove it from the pan and set it aside.
While the tofu is cooking, in a small bowl, whisk together the soy sauce, brown sugar, ginger, and garlic. Set it aside.
In the same skillet or wok, heat the remaining oil. Add the broccoli, red pepper, and carrots. Cook, stirring, until they begin to soften, about 3 to 4 minutes. Add the cabbage and snow peas. Cook for another minute and add sauce. Cook, stirring occasionally,until the sauce has reduced and the vegetables are tender crisp, another 1 to 2 minutes. Stir in the tofu until it is evenly coated in the sauce.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.