A flavorful and easy tofu stir-fry packed with fresh vegetables, tossed in a tangy soy sauce glaze and served over rice. A perfect wholesome dinner ready in 30 minutes.
In a bowl, combine rice vinegar, brown sugar, sesame oil, black pepper, salt, cornstarch, and soy sauce. Stir well and set aside.
Heat olive oil in a large non-stick skillet over medium heat.
Cut the tofu into bite-sized pieces and pan-fry them for about 10 minutes, seasoning with salt and black pepper. Turn the pieces every 3 minutes until most sides are golden brown.
Transfer the cooked tofu to a plate and set aside.
Wipe the skillet clean with paper towels.
Reheat the skillet and add fresh oil. Add the mushrooms, broccoli, and bell pepper. Stir-fry over medium-high heat for a few minutes, stirring frequently.
Add chopped spring onions, grated garlic, grated ginger, and red chili flakes. Stir and cook for another minute.
Return the tofu to the skillet and pour in the stir-fry sauce. Cook for one more minute, stirring to coat the tofu evenly with the sauce.
Serve the stir-fry over rice, garnished with green spring onion tops and sesame seeds.