Begin by draining and pressing the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

1. If you want extra crispy tofu, toss the tofu cubes with cornstarch until lightly coated.
2. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Once hot, add the tofu cubes and cook for about 4-5 minutes on each side, or until golden and crispy. Once done, remove the tofu from the pan and set aside.
3. In the same pan, add the garlic, red and yellow bell peppers, carrot, zucchini, and broccoli. Stir-fry the vegetables for about 5-7 minutes until they are tender but still vibrant.
4. While the vegetables are cooking, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and grated ginger in a small bowl to make the stir-fry sauce.
5. Once the vegetables are ready, return the tofu to the pan and pour the sauce over the tofu and vegetables. Stir gently to coat everything in the sauce.
6. Cook for an additional 2-3 minutes to heat everything through.
7. Serve the stir-fry over rice, noodles, or enjoy as is. Garnish with sesame seeds and sliced green onions if desired.