Golden, crisp-edged tofu cubes anchor this quick skillet dinner, seared until deeply browned before joining a colorful mix of broccoli, bell pepper, and zucchini. Garlic and ginger get bloomed right in the pan for a fragrant base, and a glossy soy-vinegar sauce clings to every piece as it thickens and reduces. Fresh scallions and a scatter of sesame seeds finish things off with color and crunch. It all comes together in one pan in under thirty minutes, making it an easy weeknight staple. This one fits neatly into a vegan dinner rotation, with plenty of protein and veggies in every bite. Serve it over rice or noodles to soak up all that sauce.
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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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