Follow these steps carefully for a perfect stir-fry every time. The key is to have all your ingredients prepped and ready to go before you even turn on the heat—a practice known as mise en place. Stir-frying is a fast cooking process, so you won’t have time to chop once you start.

Step 1: Press and Prepare the Tofu
This is the most important step for achieving crispy tofu instead of soggy tofu. Open the package of tofu and drain all the water. Place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top and then put something heavy on it, like a cast-iron skillet, a few cookbooks, or some canned goods. Let it press for at least 15 minutes, but 30 minutes is even better. This removes excess water, allowing the tofu to fry rather than steam. Once pressed, cut the tofu into ¾-inch cubes.

Step 2: Marinate and Coat the Tofu
In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) until they are lightly coated. Let them sit for a couple of minutes to absorb the flavor. Then, sprinkle the 1 tablespoon of cornstarch over the tofu and toss again, very gently, until each cube has a thin, even, powdery coating. This coating is what will give you that irresistible crispy shell.

Step 3: Prepare the Vegetables and Sauce
While the tofu is pressing, this is the perfect time to get everything else ready. Wash and chop all your vegetables as directed in the ingredients list. Mince the garlic and grate the ginger. Separate the white and green parts of the scallions. In a small bowl or liquid measuring cup, whisk together all the stir-fry sauce ingredients: ¼ cup soy sauce, rice vinegar, sesame oil, honey (or maple syrup), 1 teaspoon of cornstarch, and the optional red pepper flakes. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

Step 4: Cook the Tofu
Place a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil. Once the oil is shimmering (this is important, don’t add the tofu to a cold pan), carefully arrange the tofu cubes in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Let the tofu cook without moving it for 3-4 minutes, until the bottom is deeply golden brown and crispy. Then, use tongs or a spatula to flip the cubes and cook for another 2-3 minutes on each side until golden and crispy all over. Remove the cooked tofu from the skillet and set it aside on a plate.

Step 5: Sauté the Aromatics and Hard Vegetables
Return the same skillet to the heat. Add the remaining 1 tablespoon of oil. Add the broccoli florets and shredded carrots to the pan. Stir-fry for 3-4 minutes, until the broccoli begins to turn bright green and becomes slightly tender. This gives the harder vegetables a head start. Now, push the vegetables to the side of the skillet to create a small clearing. Add the minced garlic, grated ginger, and the white parts of the scallions to that clearing. Sauté for about 30-60 seconds until they become intensely fragrant. Be careful not to burn the garlic.

Step 6: Cook the Soft Vegetables
Add the sliced bell peppers to the skillet. Mix everything together—the broccoli, carrots, and the aromatics—and continue to stir-fry for another 3-4 minutes. You want the vegetables to be “crisp-tender,” meaning they are cooked through but still have a bit of a bite and vibrant color. Overcooked, mushy vegetables are the enemy of a good stir-fry.

Step 7: Combine and Sauce
Give your prepared stir-fry sauce a quick re-whisk, as the cornstarch may have settled. Pour the sauce all over the vegetables in the skillet. It will bubble and start to thicken almost immediately. Let it simmer for about 1 minute, stirring constantly to coat all the vegetables. The sauce should transform from a thin liquid into a beautiful, glossy glaze.

Step 8: Finish and Serve
Turn off the heat. Return the crispy tofu to the skillet along with the green parts of the scallions. Gently fold everything together to coat the tofu in the sauce without breaking it apart. Serve immediately for the best texture.