3 to 4 tablespoons neutral-flavored high-heat oil such as avocado oil

divided

1 (14-ounce/400g) block extra-firm tofu (ideally

previously frozen and defrosted)

½ teaspoon kosher salt

½ teaspoon white pepper

½ teaspoon garlic powder

Heaping 1/4 teaspoon Chinese five spice powder (optional but amazing!)

3 tablespoons cornstarch or arrowroot powder

1 ½ tablespoons soy sauce (tamari for GF)

1 ½ tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons Shaoxing wine (Chinese cooking wine)

1 tablespoon organic brown sugar

1 to 2 tablespoons chili-garlic sauce (or sambal oelek)

3 tablespoons veggie broth or water

2-inch piece ginger finely chopped (not grated or minced)

4 garlic cloves

chopped (not minced)

14 to 16 oz vegetables of choice

1 teaspoon cornstarch (or arrowroot powder) + 1 tablespoon cold water

stirred together

2 teaspoons black sesame seeds or toasted white sesame seeds

2 teaspoons toasted sesame oil

¾ cup (12g) cilantro leaves and tender stems

roughly chopped

3 to 4 cups cooked white or brown rice

for serving