For the Sauce: – ¼ cup soy sauce, (gluten-free if preferred) – 1 tablespoon brown sugar – 1 tablespoon cornstarch – 1 tablespoon rice vinegar – 3 cloves garlic, minced or pressed – 1 tablespoon fresh ginger, minced or grated – 1 teaspoon sesame oil – 1 teaspoon Sriracha, (optional for spice) For the Tofu and Vegetables: – 1 block (12.3oz/ 350g) extra-firm tofu, drained and torn into bite-sized piece – 2 cups broccoli, cut into floret – 1 small red bell pepper, sliced – 1 small yellow bell pepper, sliced – 1 large carrot, peeled and sliced – 1 cup snow peas or sugar snap pea – 1 can (15oz/ 425g) baby corn, drained – 1 can (8oz/2 27g) water chestnuts, drained and sliced For Garnish and to Serve: – 2 green onions, thinly sliced – 1 teaspoon sesame seeds – cooked rice or noodles, for serving