Prepare Tofu:

• Firmly press the tofu with a paper towel to drain all the moisture/water. Make sure tofu is completely dry. Then cut into cubes.
• Combine salt, black pepper, half a tablespoon soy sauce, and tofu in a bowl. Mix nicely.
• Heat 2 tablespoon oil in a non-stick pan. Fry the tofu cubes till crisp from both sides. Transfer to a plate lined with an oil absorbing paper. Set it aside.
• Combine vegetable stock, soy sauce, vinegar, ginger garlic paste, brown sugar, Chinese five spice mix, salt, and pepper in a bowl. Whisk to combine. Keep it aside.
• In a Chinese wok heat remaining oil and swirl to coat the wok with oil.
• Add ginger, garlic, red chili, celery stalk, and red onion. Stir fry for 10 - 20 seconds to release the aroma of herbs.
• Then add veggies one by one and stir-fry on high heat. Cook for 5 -7 minutes, stirring the skillet. When the vegetables have a shining layer and have softened a bit, add the sauce prepared earlier. Stir to combine.
• Add the crispy tofu cubes. Mix. Cook the stir-fry for 3 – 5 minutes or until the sauce thickens.
• Add spring onion greens and sesame seeds for garnishing.
• Tofu Veggie Stir Fry tastes best with steamed jasmine rice or chilli garlic noodles.