1. Prepare the Tofu:
* Ensure your tofu is well-pressed to remove excess water (at least 30 minutes, or longer if time permits).
* Cut the pressed tofu into 1-inch cubes.
* In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari).
* Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again until evenly coated. This will help it get crispy.

2. Prepare the Vegetables and Sauce:
* Wash and chop all your vegetables as indicated in the ingredients list. Keep them separate as they will be added to the wok at different times.
* Mince the garlic and grate/mince the ginger.
* In a small bowl, whisk together all the ingredients for the stir-fry sauce: 1/4 cup soy sauce (or tamari), rice vinegar, maple syrup, toasted sesame oil, Sriracha (if using), and vegetable broth/water. Set aside.
* In a separate tiny bowl, mix the 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Set this aside separately from the main sauce; it will be used for thickening later.

3. Cook the Tofu:
* Heat 1 tablespoon of neutral cooking oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil should be shimmering.
* Carefully add the cornstarch-coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
* Cook for 3-5 minutes per side, until golden brown and crispy on all sides.
* Remove the tofu from the wok and set it aside on a plate lined with paper towels.

4. Stir-fry the Mushrooms and Vegetables:
* Add the remaining 1 tablespoon of neutral cooking oil to the same wok (add a little more if the wok looks dry).
* Once the oil is hot, add the sliced mushrooms. Spread them in a single layer and let them cook undisturbed for 3-4 minutes until they start to brown and release their moisture. Stir and continue to cook until nicely browned and tender (about 5-7 minutes total).
* Push the mushrooms to one side of the wok. Add the sliced onion and bell pepper (and carrots/broccoli if using) to the empty space. Stir-fry for 3-4 minutes until they are crisp-tender.
* Add the minced garlic and grated ginger to the center of the wok. Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn them.
* Combine the mushrooms and vegetables in the wok.

5. Combine and Finish:
* Pour the prepared stir-fry sauce over the vegetables in the wok. Bring to a gentle simmer, stirring constantly.
* Give the cornstarch slurry a quick whisk and pour it into the simmering sauce. Continue to stir until the sauce thickens to your desired consistency (usually 1-2 minutes).
* Return the crispy tofu to the wok. Gently toss everything together to coat the tofu and vegetables evenly with the sauce. Cook for another minute to heat through.
* Remove from heat immediately to prevent the vegetables from overcooking.

6. Serve:
* Serve the Mushroom & Tofu Stir-Fry hot over your choice of rice (jasmine, brown), quinoa, or noodles.
* Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro, if desired.