Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

Toss the cubed tofu in cornstarch until evenly coated.

Heat oil in a frying pan over medium-high heat. Add the tofu cubes and fry until golden brown and crispy, about 5-7 minutes. Remove and set aside.

In the same pan, add broccoli, carrots, and bell pepper. Stir-fry for about 5-7 minutes until tender-crisp.

In a small bowl, mix together soy sauce, sesame oil, maple syrup, garlic, and ginger.

Add the fried tofu back to the pan with the vegetables. Pour the sauce over and stir to combine. Cook for an additional 2-3 minutes.

Serve the tofu and vegetable mixture in bowls, garnished with green onions and sesame seeds.