How to make vegetarian tofu and veggie stir-fry

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Tofu and veggies make a wholesome, complete meal. In this recipe, they're seasoned with sesame, ginger, garlic and a touch of chile. The best part? This recipe is very easy to make.
The only part of this stir-fry that demands a bit of time is draining the tofu. Draining it first will help it soak up even more flavor as it cooks, and it will also lend it a firmer, more pleasant texture. You can drain the tofu for as little as 15 minutes but consider giving it 30 minutes: The resulting stir-fry will be even better.
Cooktop Cove 
Vegetarian Tofu and Veggie Stir-Fry
30 minutes
15 minutes
45 minutes
1 16-ounce block firm tofu
2 tablespoons sesame oil
1 cup broccoli florets
1 red bell pepper, sliced
1 cup raw green beans, cut into 2-inch lengths
4 scallions, sliced (white and light green parts reserved separately from dark green parts)
1 tablespoon cornstarch
2 tablespoons water
1/4 cup soy sauce
1 tablespoon maple syrup
1 tablespoon grated ginger
2 cloves garlic, grated
2 teaspoons sriracha
Wrap the tofu in paper towels and set on a baking sheet or flat plate. Top with another baking sheet or flat plate, and top the plate with a few heavy cans. Allow to drain for 15 to 30 minutes.
Cut it into 1-inch cubes and set aside.
Heat half of the sesame oil in a wok or frying pan set over high heat. add the broccoli florets and sauté until dark green, about 5 minutes.
Add the bell pepper and sauté for 1 minute, and add the green beans and sauté for 1 more minute.
Add the white and light green parts of the scallions, and sauté for 2 minutes or until slightly browned in places. Remove all of the vegetables from the wok and set aside.
Dust the tofu cubes with cornstarch on all sides. Add the remaining oil to the pan and fry until browned on all sides.
Remove the pan from the heat, and add the water followed by the soy sauce, maple syrup, ginger, garlic and sriracha. Stir well to combine.
Return the pan to the heat and add the reserved vegetables. Stir to combine and to heat through.
Remove from the heat and garnish with the reserved green onion tops.
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