Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top. Let it sit for about 15 minutes.
While the tofu is pressing, slice your vegetables. Thinly slice the yellow onion, red bell pepper, orange or yellow bell pepper, and shiitake mushrooms. Chop the broccoli crown into bite-sized florets and pieces.
Once the tofu has been pressed, cut it into bite-sized cubes.
In a large skillet or wok, heat the avocado oil over medium-high heat. Make sure the oil is hot before adding the tofu to get a nice sear.
Add the cubed tofu to the skillet and sprinkle with kosher salt. Cook for about 5-7 minutes, turning occasionally, until golden and crispy. Remove the tofu from the skillet and set it aside.
In the same skillet, add the sliced onions, bell peppers, mushrooms, and chopped broccoli. Stir-fry for about 5-6 minutes until the vegetables are tender yet still crisp.
Return the cooked tofu to the skillet with the vegetables. Pour in your stir fry sauce, and stir to combine everything well. Cook for an additional 2-3 minutes.
Serve the stir fry over hot steamed brown rice and garnish with sliced green onions. Enjoy!
