Cook rice in a pot with 2 cups water and salt—bring to boil, reduce heat, cover, and simmer 15 minutes.
Cube tofu and pat dry like it just confessed its feelings—no moisture allowed.
Toss tofu cubes in cornstarch for that golden, crispy edge your soul craves.
Heat sesame oil in a skillet over medium-high, add tofu, and cook until browned on all sides (7–8 minutes).
Remove tofu and set aside like it’s your prize.
In the same skillet, add garlic, ginger, and onion—sauté until fragrant and gossip-worthy.
Toss in broccoli, bell pepper, and carrots—sauté until just tender but still sassy (about 5–6 minutes).
In a small bowl, whisk soy sauce, vinegar, maple syrup, and chili flakes.
Return tofu to skillet, pour sauce over everything, toss until everything’s well-coated and drama-free.
Serve stir-fry hot over rice, sprinkle with sesame seeds, and accept applause.
