Golden, crisp-edged cubes of pan-seared tofu take center stage here, tossed with garlicky broccoli, bell pepper, and tender zucchini for a fast, colorful skillet dinner. A glossy, savory-sweet sauce built from rice vinegar, sesame oil, honey, and a touch of cornstarch clings to every bite, giving the whole dish that glossy stir-fry finish without any fuss. Fresh ginger and garlic bring warmth and depth, while a scatter of scallions and sesame seeds on top adds the perfect finishing crunch. It all comes together in one pan in under 30 minutes, making it an easy weeknight go-to. This one holds up beautifully as a gluten free dinner option, delivering all the flavor and texture of your favorite takeout-style tofu bowl right at home.
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Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan for about 5 minutes, until most surface moisture is absorbed. Cut the pressed tofu into 1-inch cubes.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and cornstarch until the cornstarch is fully dissolved and no lumps remain. Set aside.
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