01. The Press: If you skip this, you skip the crunch. Wrap your block of tofu in a clean kitchen towel and place something heavy on top—a heavy cast-iron skillet or a stack of cookbooks works perfectly. Let it sit for at least 20 minutes. We want that block dry.

02. The Grill: Preheat your grill to medium-high. You want to hear a definitive "hiss" when the tofu touches the metal. Toss your cubed tofu in a little avocado oil. Arrange them on the grates and resist the urge to peek for at least 3 minutes. The tofu will naturally release from the grill once it develops those beautiful, deep char marks.

03. The Sauté: While the grill works its magic, heat your wok or a wide skillet over high heat. Add your remaining oil. Once it shimmers, drop in the broccoli, peppers, and snap peas. You want the vegetables to retain a bright, vibrant color and a snap when you bite into them. Keep them moving.

04. The Finish: Slide the charred tofu into the pan with the vegetables. Add the garlic, ginger, tamari, and rice vinegar. The liquid will bubble and thicken almost instantly, coating everything in a glossy, savory glaze. Remove from heat immediately, drizzle with the sesame oil, and shower with toasted sesame seeds and fresh green onions.

This dish is fantastic for meal prep, but you have to be mindful of moisture. If you’re planning to eat this over the next three days, store the grilled tofu in one container and the sautéed veggies in another. Reheat the vegetables in a pan for 60 seconds, then toss in the tofu. If you combine everything immediately, the tofu will soften in the fridge. It will still taste delicious, but you’ll lose that signature grilled texture.

Stored in an airtight container, this dish stays fresh for up to 4 days in the refrigerator. I don't recommend freezing the final stir-fry, as the snap peas will lose their character and become overly soft upon thawing.