Tofu Stir Fry

In a medium bowl, whisk together the water, soy sauce, sriracha, maple syrup, chili flakes, ginger, and 2 teaspoons cornstarch. Set aside.

Pat the tofu dry, then toss it with 3 tablespoons cornstarch until evenly coated.

Heat 1 tablespoon olive oil in a large wok or skillet over medium high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crisp.

Transfer the tofu to a plate, then add the remaining 1 tablespoon olive oil to the wok. Add the carrot and broccoli, then cook for 3 minutes, stirring often.

Add the red onions and bell peppers, then cook for 3 to 4 minutes until just tender.

Add the garlic and green onions, then cook for 30 seconds.

Return the tofu to the wok, then pour in the sauce.

Stir for 1 to 2 minutes until the sauce thickens and coats everything well.

Serve over rice or noodles, then finish with sesame seeds, lime juice, chopped peanuts, and a drizzle of sesame oil.