Prepare the Tofu:
Press the tofu for about 15 minutes to remove excess moisture.
Cut the tofu into bite-sized cubes. If desired, toss the tofu in cornstarch for extra crispiness.
Make the Sauce:
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha (if using), sesame oil, and water. Set aside.
Cook the Tofu:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and cook until golden brown and crispy on all sides (about 5-7 minutes).
Remove the tofu from the skillet and set aside.
Sauté the Veggies:
In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Toss in the bell pepper, broccoli, and carrot. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
Combine Everything:
Return the crispy tofu to the skillet.
Pour the sauce over the tofu and veggies, tossing gently to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens slightly.
Serve & Garnish:
Sprinkle chopped green onions over the stir-fry for extra flavor.
Serve hot over steamed rice, quinoa, or your favorite noodles.