Step 1

For the Tofu:

Step 1

Pat tofu dry and cut into cubes. Place in a bowl, sprinkle with cornstarch, and toss gently until evenly coated.

Step 2

Heat a large skillet or wok over medium-high heat. Add tofu cubes and stir-fry until all sides are golden and crispy. Remove tofu from the pan and set aside.

Step 3

For the Sauce:

Step 1

In a bowl, combine soy sauce, rice vinegar, minced garlic, grated ginger, chopped spring onion, sugar, cornstarch, and water. Whisk until smooth.

Step 2

For the Vegetables:

Step 1

In the same pan, add cooking oil and heat over high heat. Add the bell peppers and broccoli, stir-frying until they are vibrant and just tender.

Step 2

For the Tofu and Vegetables:

Step 1

Reduce heat to medium. Return the tofu to the pan with the vegetables. Pour the sauce over the tofu and vegetables, stirring to combine. Cook for another 2-3 minutes, or until the sauce thickens and coats the ingredients evenly.

Step 2

For the Assembly and Serving:

Step 1

Serve the tofu and vegetable stir-fry over cooked rice. Garnish with extra spring onion, sesame seeds, and a drizzle of chili oil if desired.

Step 2

For the Meal Prep:

Step 1

Divide the stir-fry and rice into meal prep containers. Sprinkle additional garnishes as preferred.

Step 2

Store in the refrigerator for up to 3-4 days.