• Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking spray. Set aside.

Bake Tofu

• Wrap the tofu block in a clean kitchen towel and place it on the work surface. Add heavy weight on top like cookbooks, and set aside 10 minutes until the towel is wet and the block of tofu is dry.
• Cut the tofu into 1-inch cubes. Spray a bit of oil on the cubes, then spread them in a single layer on the prepared baking sheet.
• Bake the tofu for 25-30 minutes, flipping the cubes halfway to make all sides crispy and golden.

Stir Fry

• In a small bowl, whisk all the stir-fry sauce ingredients until the corn flour is well combined. It's fine if you still see a few lumps. Set aside.
• In a wok, or large non-stick frying pan, warm avocado oil over medium heat.
• Stir in onion slices and cook until the onion is fragrant and golden. It takes about 2 minutes.
• Stir in crushed garlic, carrot sticks, bell pepper slices, broccoli florets, and zucchini, and stir fry for 2-3 minutes until the broccoli florets are vibrant green.
• Stir in some water to deglaze, then add the stir-fry sauce and crispy baked tofu cubes.
• Toss and cook for 1-2 minutes until the ingredients are coated with the sauce, and it turns thicker and glossy.

Serving

• Serve with coconut jasmine rice.

Storage

• Store leftovers in the fridge in an airtight container for up to 4 days or freeze for up to 1 month and thaw the day before.