Tofu Stir Fry

Steps

1. Start with the rice: rinse the jasmine rice 3 times in cold water until the water runs nearly clear. Put it in a saucepan with 450 ml (about 2 cups) of water and 1 pinch of salt, bring to a boil, cover, turn the heat to the lowest setting and cook for 12 minutes. Turn off the heat and let it steam for 10 minutes without lifting the lid while you cook everything else.
2. Drain the firm tofu, wrap it in a dry kitchen towel, set it on a cutting board and weigh it down with a heavy skillet for 10 minutes. The towel should be quite damp when you remove it. Then cut the tofu into 3/4 inch (2 cm) cubes.
3. While the tofu presses, prep the vegetables: cut the broccoli into small florets, slice the red bell pepper into 1/2 inch (1 cm) strips and the carrot into thin coins on the bias, and string the snow peas. Mince the garlic, grate the fresh ginger, and slice the scallions, keeping the whites and greens separate.
4. Make the sauce in a bowl: whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, 1 tablespoon of cornstarch and 120 ml (1/2 cup) of water until the cornstarch is fully dissolved.
5. Put the tofu cubes in a large bowl, season with a pinch of salt, sprinkle with the remaining 3 tablespoons of cornstarch and toss until every side is dusted white, with no damp clumps.
6. Heat a large 12-inch (30 cm) skillet over high heat with 3 tablespoons of neutral oil until the oil shimmers. Add all the tofu in a single layer (in a wok or a smaller pan, work in 2 batches), and don't touch it for 2 minutes: it should release on its own, golden underneath. Turn the cubes and keep cooking for 3 to 4 minutes until every side is golden and sounds hollow under the spatula. Transfer to a wire rack.
7. In the same skillet, add the last tablespoon of neutral oil, the carrot and broccoli, and stir-fry for 2 minutes over high heat, then add 30 ml (2 tablespoons) of water and cover for 1 minute: the steam softens the broccoli without making it limp. Uncover, add the bell pepper and snow peas and stir-fry for 1 minute, then the garlic, ginger and scallion whites for 30 seconds, until fragrant.
8. Whisk the sauce again, since the cornstarch settles to the bottom, and pour it all into the skillet at once. Stir: within 30 to 60 seconds it boils, thickens and turns glossy. Immediately add the tofu back, coat it with 2 or 3 tosses and turn off the heat.
9. Fluff the jasmine rice with a fork, divide it among 4 bowls, spoon the stir fry over the top and finish with the scallion greens and sesame seeds. Serve right away, while the tofu crust still crackles.