Press the tofu for at least 15 minutes to remove excess water. You can use a tofu press or wrap the block in paper towels, place it on a plate, and set something heavy on top (like a cast-iron skillet or a few books). Once pressed, cut it into 1-inch cubes.

In a medium bowl, gently toss the tofu cubes with 1 tbsp of soy sauce until lightly coated. Sprinkle the 2 tbsp of cornstarch over the tofu and toss again until each piece is evenly dusted. This will help it get crispy.

Heat 2 tbsp of neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the tofu in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside on a plate.

In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated ginger, 1 tsp cornstarch, and water. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

In the same skillet used for the tofu, add the remaining 1 tbsp of oil. Add the broccoli florets and sliced carrots. Stir-fry for 4-5 minutes, until they begin to get tender-crisp. You can add a splash of water and cover the pan for a minute to help steam the broccoli if you prefer it softer.

Add the sliced red bell pepper and the white parts of the green onions to the skillet. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.

Give the sauce a quick re-whisk and pour it into the skillet with the vegetables. Bring it to a simmer, stirring constantly. The sauce will thicken in about 1 minute.

Return the crispy tofu to the skillet. Gently toss everything together to coat the tofu and vegetables in the glossy sauce. Cook for one more minute to heat the tofu through.

Serve immediately over a bed of cooked rice or noodles. Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds.