Press the Tofu: Wrap the tofu in a clean towel and place a heavy object on top for at least 20 minutes. Once pressed, cut the tofu into 1-inch cubes for even cooking.

Coat Tofu: Toss the tofu cubes in 1 tablespoon of cornstarch, ensuring they are lightly coated. This coating will help achieve that perfect crispy texture when cooked.

Heat the Oil: In a skillet, heat 1 tablespoon of neutral oil over medium-high heat. When the oil is shimmering, sear the tofu on all sides until golden and crisp, about 8–10 minutes. Once done, remove and set aside.

Sauté Aromatics: In the same skillet, add more oil if needed, then sauté minced garlic and ginger for 1 minute until fragrant.

Cook the Mushrooms and Broccoli: Add the mushrooms to the pan and cook for 5–6 minutes until browned. Next, toss in the broccoli and stir-fry for another 3–4 minutes until it’s crisp-tender.

Make the Sauce: In a small bowl, mix together soy sauce, hoisin sauce, water, and 1 teaspoon of cornstarch. Pour this mixture into the skillet, stirring until the sauce thickens to a lovely, glossy finish.

Combine Tofu and Sauce: Return the crispy tofu to the skillet and toss everything together, drizzling with sesame oil for added flavor.

Serve and Garnish: Serve the stir-fry over rice or noodles, and don’t forget to garnish with sliced green onions and a sprinkle of sesame seeds.