Golden, crisp-edged tofu cubes take center stage here, seared until deeply browned before joining a colorful mix of bell pepper, broccoli, and zucchini in one skillet. Fresh garlic and ginger get cooked just until fragrant, building a savory backbone that pairs perfectly with the glossy soy-ginger sauce clinging to every piece. A touch of honey balances the salty, tangy notes from the rice vinegar, while cornstarch helps the sauce thicken into that perfect stir-fry glaze. Scallions and a sprinkle of sesame seeds finish things off with color and crunch, making this a satisfying, protein-packed dinner straight from one pan. It comes together quickly on a weeknight and delivers all the comfort of a takeout stir-fry with fresher, better ingredients. This one is a natural fit for a vegetarian table, built entirely around plant-based protein and vibrant vegetables.
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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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