Make sure to carefully follow each step of the instructions for the best results :
- Press the tofu.
Wrap the tofu block in a clean kitchen towel or paper towels and press firmly to remove as much moisture as possible. Let it sit for at least 10 minutes with something heavy on top. Pressing the tofu well is one of the most important steps, since dry tofu crisps much better in the pan. - Make the sauce.
While the tofu presses, whisk together the soy sauce or tamari, sesame oil, rice wine vinegar, maple syrup, garlic, ginger, water, and cornstarch in a small bowl until smooth. The classic sesame ginger sauce usually includes soy sauce, sesame oil, ginger, garlic, vinegar, and a touch of sweetness for a balanced, sticky finish. - Crisp the tofu.
Cut the pressed tofu into even cubes, then toss with cornstarch and salt. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3 to 4 minutes per side without moving it, until golden and crispy all over. Add 2 tablespoons of sauce and let it caramelize onto the tofu for another 1 to 2 minutes, then transfer to a plate. - Stir-fry the vegetables.
Add the remaining tablespoon of oil to the same pan. Add the broccoli, bell pepper, carrots, and green beans. Cook for 5 to 7 minutes over medium-high heat, stirring often, until the vegetables are tender-crisp. - Bring it all together.
Return the crispy tofu to the pan with the vegetables. Pour the remaining sauce over everything and toss well to coat. Let everything cook for 1 to 2 minutes more until the sauce is glossy and coats the tofu and vegetables evenly. - Serve warm.
Divide into bowls and top with sliced green onions and sesame seeds. Serve over cauliflower rice for a low carb option or brown rice if you want something heartier.