Tofu & veggie stir fry

I've always had trouble getting tofu to stir fry with a nice texture. So, this time I looked up how it's done on Cooks Illustrated and learned the secret--cornstarch. A quick dip gives the tofu a nice slightly crunchy texture and makes the tofu so much more enjoyable.

Ingredients

1 package of low fat extra firm tofu, cut into triangles
1/2 cup cornstarch
4 tbsp. soy sauce
1/2 tbsp. granulated sugar
1 clove minced garlic
1 tbsp powdered ginger
1 bag frozen Asian veggie blend
1/2 package lettuce salad mix (I used a 5 lettuce blend)
1 cup thinly sliced carrots
1 tsp. sesame seed oil
2 tbsp. vegetable oil

Instructions
Place the cornstarch in a bowl and dip the tofu triangles in the cornstarch and set aside on a clean plate. Once all the tofu is lightly coated with the cornstarch, heat 1 tbsp. of the vegetable oil in a large pan. Add the tofu and cook for 8 minutes on each side over medium heat. In a separate bowl, mix the 2 tbsp. of soy sauce and sugar. Add the soy sauce and sugar mixture to the tofu and cook the tofu with the mixture for another 3-5 minutes and making sure you coat the tofu.

Remove the tofu and place on plates. Heat the other tsp. of vegetable oil and sesame seed oil in the pan. Place the garlic, frozen veggies, and carrots in the pan and cook for 10 minutes or until the carrots are soft and the other veggies are warm. Add the remaining 2 tbsp. of soy sauce, ginger, and lettuce. Stir continuously until the lettuce wilts and place on the plates with tofu immediately.