The tofu stir fry that changes people's minds about tofu. Cornstarch-crisped cubes tossed in a sticky sesame-ginger glaze with crunchy snap peas and peppers.

• Extra-firm tofu delivers 20 g of complete protein per serving.
• Cornstarch coating creates a golden shell that holds the sauce.
• Snap peas keep the meal fiber-heavy and crunchy without adding much prep.

1. 1

   Wrap the pressed extra-firm tofu block in a clean kitchen towel, set a heavy cutting board or pan on top and press for 15 minutes; this is the most important step, as water-logged tofu will never crisp.

2. 2

   Cut the pressed tofu into 2 cm cubes, then toss in a bowl with the cornstarch and a pinch of salt until every cube is lightly coated.

3. 3

   Whisk together the soy sauce, toasted sesame oil, maple syrup, rice vinegar, grated ginger, minced garlic and chili flakes in a small bowl; set aside.

4. 4

   Heat a large skillet over high heat until it just begins to smoke; add the neutral oil.

5. 5

   Place the coated tofu cubes in the pan without crowding and leave them completely undisturbed for 3 minutes until a golden crust forms on the underside; flip and sear the other side for 3 minutes, then continue on the remaining sides until the tofu is golden all over.

6. 6

   Remove the tofu and set aside; add the snap peas and sliced bell pepper to the same pan and stir-fry over high heat for 3 minutes until just tender with a little char.

7. 7

   Return the tofu to the pan, pour the sauce over everything and toss for 60 seconds until the sauce reduces and glosses every piece.

8. 8

   Serve over rice and top with sliced scallion and a sprinkle of sesame seeds.

• PRESS the tofu - wet tofu never crisps. Weight it under a heavy pan for 15 minutes.
• Do not move the tofu while it sears - flipping too soon rips the crust off.