Vegan | Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

For the Crispy Tofu

– 14 oz (397 g) extra-firm tofu
– 3 tbsp cornstarch
– ½ tsp salt
– 2 tbsp neutral cooking oil

For the Vegetables

– 1 medium red bell pepper, thinly sliced
– 1 medium yellow bell pepper, thinly sliced
– 2 cups broccoli florets
– 1 medium carrot, thinly sliced
– 1 tbsp neutral cooking oil
– 2 garlic cloves, minced
– 1 tsp freshly grated ginger

For the Passion Fruit Glaze

– ½ cup (120 ml) passion fruit pulp, with seeds
– 3 tbsp soy sauce
– 2 tbsp maple syrup
– 1 tbsp rice vinegar
– 1 tbsp fresh lime juice
– 1 tsp sesame oil
– 1 tsp cornstarch
– 2 tbsp cold water
– ¼ tsp red pepper flakes, optional

For Garnish

– 2 green onions, sliced
– 1 tbsp sesame seeds

For Serving

– 3 cups cooked brown rice or jasmine rice

Instructions

1. Drain the tofu and wrap it in a clean kitchen towel. Place a plate or light weight on top and press for 15 minutes to remove excess moisture.
2. Cut the tofu into ¾-inch cubes. Toss with the cornstarch and salt until each piece is lightly coated.
3. Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat.
4. Add the tofu in a single layer, working in batches if necessary. Cook for 8–10 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
5. In a small bowl, whisk together the passion fruit pulp, soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, and red pepper flakes.
6. In a separate bowl, combine the cornstarch and cold water. Stir until smooth.
7. Heat 1 tablespoon neutral oil in the same skillet over medium-high heat.
8. Add the broccoli and carrot. Stir-fry for 3–4 minutes.
9. Add the sliced bell peppers and cook for another 2–3 minutes until the vegetables are tender-crisp.
10. Add the garlic and ginger. Stir-fry for 30 seconds.
11. Pour the passion fruit mixture into the skillet and bring to a gentle simmer.
12. Stir the cornstarch slurry again and add it to the skillet. Cook for 1–2 minutes until the glaze thickens and becomes glossy.
13. Return the crispy tofu to the skillet. Toss gently to coat the tofu and vegetables in the glaze.
14. Cook for another 1 minute, just until everything is heated through.
15. Divide the cooked rice among four bowls. Spoon the glazed tofu and vegetables over the rice.
16. Garnish with sliced green onions and sesame seeds. Serve immediately.

Serving Suggestions

Serve with extra lime wedges or a side of steamed edamame. The tangy passion fruit glaze provides a lively contrast to the savory tofu, sesame oil, and crisp vegetables.

Vegan note: Use maple syrup and vegan-certified soy sauce and other packaged ingredients.