Crispy tofu stir-fry

Step 1: Start the 2 cups of rice with water following the package directions.

Step 2: Drain the tofu, press it between clean towels for 10 minutes (a heavy pan on top helps), cut it into 1-inch cubes and toss with 2 tablespoons of the cornstarch.

Step 3: Mix the sauce: the 4 tablespoons of soy sauce, the honey, the rice vinegar, the last tablespoon of cornstarch and ¼ cup of water.

Step 4: Fry the tofu in two batches so the cubes don't touch: for each, heat 1 tablespoon of the oil in a large nonstick pan over medium-high heat and turn the cubes until golden on most sides, 8 to 10 minutes. Move them to a plate.

Step 5: Cut the broccoli into small florets and the peppers into pieces. Stir-fry them in the last tablespoon of oil for 4 to 5 minutes, until just tender. Add the ginger, peeled and cut into thin matchsticks, and the garlic, thinly sliced, for 30 seconds.

Step 6: Put the tofu back, stir the sauce and pour it in, and toss for a minute until it thickens and turns glossy. Top with the sliced green onions and sesame seeds and serve with the rice.