1 block firm tofu, pressed and cubed

8 ounces sliced mushrooms (cremini, shiitake, or button)

2 tablespoons vegetable oil or sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

3 tablespoons soy sauce or tamari (for gluten-free)

1 tablespoon rice vinegar

1 tablespoon maple syrup or honey

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water

1 bell pepper, sliced (optional)

½ cup snap peas (optional)

½ cup broccoli florets (optional)

½ teaspoon red pepper flakes (optional)

Sesame seeds and chopped green onions for garnish (optional)

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Press the tofu to remove excess moisture, then cut it into cubes. Set aside.
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup (or honey), sesame oil, and the cornstarch-water mixture. Set aside.
Heat 1 tablespoon of vegetable oil or sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned. Add the garlic and ginger and sauté for 1 minute, until fragrant.
If using bell peppers, snap peas, or broccoli, add them to the skillet now and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring well to coat. Let it cook for another 2-3 minutes, until the sauce thickens and everything is evenly coated.
Remove from heat and garnish with sesame seeds, chopped green onions, and red pepper flakes (if using). Serve hot over rice or noodles, and enjoy!

Feel free to swap in any vegetables you like! Zucchini, carrots, or bok choy also work well in this stir-fry.

If you like heat, increase the red pepper flakes or add some chili paste to the sauce.

For a different protein, swap tofu for tempeh or seitan.

If using frozen vegetables, make sure to thaw and drain them well before adding to the skillet for the best texture.

For extra crunch and flavor, add crushed peanuts or cashews to the stir-fry.