Quick note: If you’re making the wonton chips, preheat the oven now (400°F). Wrap tofu in a kitchen towel, place a heavy pan on top, or use a tofu press. Let it sit for 15–30 minutes while you move on to the next step.

Make the sauce: Whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, and crushed red pepper in a small bowl. Set aside.

(Optional) Crispy Wonton Chips: Cut wonton wrappers into triangles and place on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake in a preheated oven for 5 minutes, keeping a close eye to prevent burning. Begin chopping veggies while they bake.

Chop all the veggies before cooking so they’re ready to go. This makes the stir-frying process fast and easy.

Cook the crispy tofu: Crumble the pressed tofu into small, uneven pieces. Toss with 1 tablespoon of premade sauce, cornstarch, and salt.

Heat ½ tablespoon oil in a large skillet over medium-high heat.

Add tofu and let it sit undisturbed for 3–4 minutes to develop golden edges, then pan-fry, stirring occasionally, for another 5–6 minutes until crispy.

Remove tofu from pan and set aside.

In the same skillet, add the remaining ½ tablespoon oil. Sauté the onion and celery for 3 minutes, stirring frequently. Add cabbage, carrots, and mushrooms, stirring well, and cook for another 3 minutes. If the veggies look dry, add 1–2 tablespoons of the premade sauce for moisture. Stir in garlic and cook for 1 more minute, stirring constantly to prevent burning.

Return crispy tofu to the skillet. Pour in the remaining sauce and cornstarch slurry, stirring for 1 minute until the sauce thickens slightly and coats everything evenly.

Serve warm, topped with green onions, sesame seeds, crispy wonton chips, and egg roll dipping sauce (if using).