Stir-fry isn't really a tricky technique to master. The thing to understand is that it's all about very high heat and cooking things quickly in a specific order so that it all ends up at just the right degree of doneness at the same time. There are two keys to this. First, have all of your ingredients prepped and close at hand. Second, read the recipe carefully and really get it in your head before you start. The idea is that once you start cooking, it's continuous–you should never have to stop to search for something or read about what to do next. This beautiful, colorful, and gratifying dish was designed to give you the hang of stir-fry, and it will make you feel like an accomplished cook. There's a fair amount of preparation–mostly cutting vegetables, which is fun and quick if your knife is good and sharp. But you can do this prep a good hour ahead of time, and make the glaze up to several days in advance (store it in a tightly lidded jar in the refrigerator). Once all that's done, the actual cooking time is just a matter of minutes.

A nice, large wok and a metal wok spatula (the kind that looks like shovel) are best for stir-frying, but a large skillet and a serving spoon will work well, too. The first step of this recipe, simmering the tofu for 10 minutes, is optional. I always do it, because I like how it firms up the tofu, making it sturdier for stir-frying and a bit more satisfying to bite into. If you like softer tofu and/or want to save a step, just cut it in cubes, skip the simmering, and add it in as directed. Start some rice before you begin, so it's ready to eat when the stir fry is done.This is a very, very basic recipe. It tastes great in its pure form, and I've given you many ideas to spruce it up. The best kind of potatoes for this are the waxy varieties (Yukon, Finn, creamers). A combination of colors will taste great and is guaranteed to be beautiful. You can even use red, white, and blue potatoes for a fourth of July picnic. Peeling is easiest after the potatoes are cooked. Even easier is not peeling, which adds flavor, color, and nutrients. This needs time to chill completely, so you might want to make it a day ahead.

1. Combine all the glaze ingredients (except the cornstarch) in a liquid measuring cup with a spout, and whisk until blended. Place the cornstarch in a small bowl, and drizzle in about 1/4 cup of the glaze, whisking constantly until the cornstarch is dissolved. (The mixture will be cloudy.) Pour this solution back into the measuring cup, whisking it in. Set aside, leaving the whisk in the cup.
2. Put up a large pot of cold water to boil over high heat, and place a colander in the sink. When the water boils, add the tofu and reduce the heat to medium-low. Simmer the tofu for 10 minutes, then gently pour it into the colander and let it drain. Set aside.
3. Have all the vegetables and the simmered tofu cut and in bowls or containers near the stove. Place a wok or large, deep skillet over medium heat and wait about a minute. Pour in 1 tablespoon of the oil, and swirl to coat the pan (or just push the oil around with a wok spatula or serving spoon). Turn the heat to high, add the onion and 1/4 teaspoon of the salt, and stir-fry for 1 minute. Add the other tablespoon of oil, plus the carrot, cauliflower, and broccoli–and another 1/4 teaspoon of the salt. Keep the heat high and the vegetables moving, and stir-fry for approximately 2 minutes, or until the broccoli turns bright green and shiny.
4. Add the mushrooms and tofu – and the remaining 1/4 teaspoon of salt. Keep the heat high, and continue to stir-fry for another minute, mixing all the vegetables up from the bottom of the pan. Add the zucchini and bell pepper, and cook one more minute.
5. Whisk the glaze to reincorporate the cornstarch (it will have settled to the bottom) then quickly pour the whole cupful into the wok or skillet. Cook and stir for just about a minute more. The glaze will coat everything and thicken a little. Serve immediately.

• Garnish with toasted cashews or whole or chopped roasted peanuts.
• Scatter some diagonally cut scallions greens over the finished dish.
• Throw in a handful of snow peas or sugar snap peas along with the bell pepper.
• Add up to 1/2 cup fresh or drained canned pineapple chunks along with the bell pepper.
• Add up to 1 tablespoon grated orange zest to the glaze (zest the orange before juicing it)
• You can fry the tofu until crisp after it's simmered. Pat it dry with towels, heat a large nonstick skillet over medium-high heat for about a minute, then add 1 tablespoon vegetable oil and swirl to coat. Fry the tofu, turning it occasionally, for about 5 minutes, or until it's brown on all sides. Sprinkle 1/4 teaspoon garlic powder 1 tablespoon soy sauce over the tofu, stir to coat evenly, and cook for another minute.
• Pass bottle of soy sauce, chili oil, and toasted sesame oil at the table.