Toss the tofu cubes in cornstarch and pan-fry in oil until golden and crisp, then set aside.

Stir-fry the broccoli, peppers, and snap peas over high heat until crisp-tender.

Add the ginger and cook until fragrant.

Pour in the soy sauce and toss everything together until glossy.

Return the tofu to the pan and gently fold it in before serving.