Step 1: Press the tofu. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object on top (like a cutting board with cans) and let it press for at least 30 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
Step 2: Prepare the tofu for cooking. In a medium bowl, gently toss the cubed tofu with 1 tablespoon of cornstarch until evenly coated. This will help achieve a crispy exterior.
Step 3: Make the stir-fry sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (or honey/brown sugar), sriracha (if using), 1 teaspoon cornstarch, and water or vegetable broth. Set aside.
Step 4: Cook the tofu. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer (work in batches if necessary to avoid crowding). Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
Step 5: Stir-fry the vegetables. Add the remaining 1 tablespoon of neutral oil to the same skillet (add a bit more if needed). Add the broccoli florets, red bell pepper, snap peas, and carrot. Stir-fry for 3-5 minutes until the vegetables are tender-crisp, still retaining some bite.
Step 6: Add aromatics and onion. Add the sliced yellow onion, minced garlic, and grated ginger to the vegetables. Stir-fry for another 1-2 minutes until fragrant.
Step 7: Combine and sauce. Return the cooked tofu to the skillet with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the tofu and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.
Step 8: Serve and garnish. Remove the easy tofu stir fry with vegetables from heat. Garnish with sesame seeds and chopped green onions. Serve immediately over rice, noodles, or quinoa.