Press and prep the protein. If using tofu, wrap it in a clean towel and press under something heavy for 10–15 minutes. Cut tofu or tempeh into bite-size pieces. Pat dry so it sears instead of steams.

Make the sauce. In a bowl, whisk tamari, sesame oil, maple syrup, rice vinegar, chili-garlic sauce, and broth. In a separate small bowl, stir the cornstarch with cold water until smooth. Set both aside.

Chop the vegetables. Keep pieces similar in size so they cook evenly. Group quick-cooking veggies (spinach, peas) separately from firm ones (broccoli, carrots).

Sear the protein. Heat 1–2 tablespoons oil in a large skillet or wok over medium-high heat. Add tofu or tempeh in a single layer. Cook until golden on most sides, 6–8 minutes. Transfer to a plate.

Stir-fry aromatics. Add a little more oil if needed. Toss in garlic and ginger. Stir constantly for 20–30 seconds until fragrant, not browned.

Cook firm veggies first. Add broccoli, carrots, and onion. Stir-fry 3–4 minutes until starting to soften but still crisp.

Add quick-cooking veggies. Toss in bell pepper, mushrooms, and peas. Stir-fry another 2–3 minutes. If using spinach or bok choy, add at the very end to wilt.

Bring it together. Return tofu or tempeh to the pan. Stir the sauce again and pour it over. Let it bubble.

Thicken the sauce. Stir in the cornstarch slurry. Cook 30–60 seconds, tossing, until the sauce turns glossy and clings to everything. If too thick, splash in a bit more broth.

Finish and serve. Taste and adjust salt, sweetness, or heat. Sprinkle with sesame seeds and cilantro. Serve hot over rice, noodles, or quinoa with lime wedges.