Black Pepper Tofu Stir Fry

Preheat the oven to 450F. Line a baking sheet with [parchment paper] or a [silicone mat]. Cut the extra firm tofu (400 g) into 16 equal cubes. Place the [extra firm tofu] into a [medium bowl], then drizzle the low sodium soy sauce (1 tbsp) over it. Use a [spatula] to gently mix until the liquid is absorbed. Sprinkle with cornstarch (1.5 tbsp), then gently fold again until the [extra firm tofu] is coated. Transfer the [extra firm tofu] to the lined [baking sheet], then bake in the top rack of the oven for 20-25 minutes, until golden. Start 20m timer

While the [extra firm tofu] is in the oven, prep your produce and prepare all the sauce ingredients. Bring a [large wok] or [sauté pan] to medium heat, then add in the neutral oil (1 tbsp). Once the [neutral oil] is warm, add the coarsely ground black pepper (2 tsp); fry for 30 seconds, until fragrant. Add the garlic cloves (2.5 clove) and fresh ginger (1 tsp) to the [neutral oil] and cook for an additional 60 seconds, until golden and fragrant. Start 1m timer

Toss the onion (0.5 yellow) and celery stalks (2 stalk) into the pan and sauté for 1-2 minutes, stirring occasionally. Then, add the shiitake mushrooms (85 g) to the pan and cook until wilted, about 1-2 minutes. Add the bell pepper (1 green) to the pan and sauté for 1 minute. The [extra firm tofu] should be cooked at this point; carefully remove it from the [baking sheet] and transfer to the pan. Start 4m timer

Whisk the vegetable broth (0.5 cup), tamari (0.25 cup), rice wine vinegar (2 tbsp), coconut sugar (2 tsp), and cornstarch (1 tbsp) together in a [small bowl], until dissolved. Pour the sauce over the cooking [vegetables] and [extra firm tofu], stirring until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the [vegetables] are softened to your liking.

Serve over [cooked white rice], or as desired; leftovers will keep in the fridge for up to 5 days, though the [extra firm tofu] will soften once refrigerated.