Crispy Tofu Stir-Fry

1. After pressing, pat tofu cubes very dry. Toss with cornstarch until evenly coated. 2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove tofu and set aside. 3. Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli, carrots, and bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp. 4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and red pepper flakes (if using). 5. Return tofu to the skillet with the vegetables. Pour the sauce over everything and stir to coat. Cook for 1-2 minutes until the sauce slightly thickens. Serve immediately over cooked rice.