Step 1: Prepare the Tofu – Start by pressing the tofu to remove excess moisture. Cut the pressed tofu into 1-inch cubes, then lightly coat the cubes with cornstarch to help them get crispy during cooking.

Step 2: Sauté the Mushrooms – Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push the mushrooms to the side of the pan.

Step 3: Crisp the Tofu – Add the remaining 1 tablespoon of oil to the pan. Place the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy.

Step 4: Add Vegetables & Aromatics – If using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2-3 minutes until slightly tender but still crisp. Finally, stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 5: Make the Sauce – In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry. Pour the sauce over the tofu and vegetables, tossing everything together. Let the sauce thicken for 1-2 minutes.

Step 6: Serve and Enjoy – Remove the Mushroom and Tofu Stir-Fry from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles for a complete and satisfying meal.