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In a bowl, combine hoisin sauce, soy sauce, tomato paste, and Sriracha sauce, if using. Set aside.
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Cut tofu in 1-cm (½-in.) thick slices; then cut each slice into two triangles.
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Place tofu triangles and 125 mL (½ cup) of reserved sauce in a freezer bag.
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Marinate in fridge from 15 minutes to 24 hours. Stir gently a few times while marinating.
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Bring a large saucepan of salted water to a boil.
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Blanch vegetables, one variety at a time, from 30 seconds to 2 minutes depending on their size.
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Vegetables should be crisp. Drain in a colander. Spread vegetables onto a dish to let cool as needed.
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In a large non-stick skillet, brown tofu triangles in oil over medium-high heat for 2 minutes on each side.
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Do not overcook tofu or it will dry out quickly. Cook in two batches if necessary. Keep warm on a dish covered with aluminum foil.
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Add blanched vegetables to skillet and sauté for 2 minutes over high heat until warm.
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Cook in two batches as needed and set aside in a large bowl. Add soy sauce and mix gently to combine.
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Divide vegetables onto each plate, add four tofu triangles on each serving of vegetables, and garnish with green onions and sesame seeds.
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Drizzle with reserved sauce.