Press the tofu: Drain the tofu and wrap it in a clean towel. Place a light weight on top and press for 15–20 minutes. This helps it crisp and soak up flavor.

Prep the sauce: In a small bowl, whisk 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and the zest of 1 lime. Taste and adjust for sweetness, saltiness, and tang.

Cube and coat the tofu: Cut tofu into 3/4-inch cubes. Toss gently with 1–2 tablespoons cornstarch and a pinch of salt until lightly coated.

Sear the tofu: Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 2–3 minutes per side until golden and crisp. Transfer to a plate.

Aromatics in: Add a little more oil if needed. Stir-fry minced garlic, ginger, and sliced chili for 30 seconds until fragrant. Don’t let them burn.

Cook the hardy veggies: Add broccoli and carrots with a pinch of salt. Stir-fry 2–3 minutes until the edges brighten and begin to soften.

Add the quicker-cooking veggies: Toss in bell pepper and snow peas. Stir-fry another 2 minutes so everything stays crisp-tender.

Combine and sauce: Return tofu to the pan. Pour in the sauce and toss over medium-high heat for 1–2 minutes until it lightly thickens and coats the tofu and veggies.

Finish and taste: Add sliced green onions and an extra squeeze of lime if you like. Adjust with a splash more soy for salt or a drizzle of maple for balance.

Serve: Spoon over steamed rice or toss with rice noodles. Garnish with cilantro, sesame seeds, or crushed peanuts for crunch.