Let’s break down the process into easy-to-follow steps. I’ll incorporate the optional sauce additions for a more flavorful result.

Step 1: Prepare Ingredients. Cut the vegetables into bite-sized pieces. Cube the tofu or tempeh. Mince the garlic and grate the ginger. Cook rice or noodles according to package directions.

Step 2: Cook Tofu/Tempeh (Optional). Heat 1 tablespoon of the olive oil in a large pan or wok over medium-high heat. Add the cubed tofu or tempeh and cook until browned on all sides. Remove from the pan and set aside. This step can be skipped if you prefer a softer texture.

Step 3: Stir-Fry Vegetables. Add the remaining 1 tablespoon of olive oil to the pan. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the mixed vegetables to the pan and stir-fry until they are tender-crisp, about 5-7 minutes.

Step 4: Make Sauce (Optional). While the vegetables are cooking, whisk together the soy sauce, rice vinegar, sesame oil, honey/maple syrup, and red pepper flakes (if using) in a small bowl. If you want a thicker sauce, mix the cornstarch or arrowroot with 1 tablespoon of cold water to form a slurry.

Step 5: Combine and Finish. Return the tofu or tempeh to the pan with the vegetables. Add the soy sauce (or the more complex sauce mixture). Stir to combine and heat through. If using the cornstarch slurry, add it now and cook until the sauce thickens.

Step 6: Serve. Serve the stir-fry immediately over cooked rice or noodles.

These steps are clear and easy to do.