Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tofu pieces in a small bowl with cornstarch until evenly coated.
Heat 2-3 tablespoons of neutral oil in a non-stick skillet or wok over medium-high heat until shimmering. Carefully add the coated tofu in a single layer, and fry undisturbed for about 3-4 minutes until golden brown on one side.
Flip the tofu pieces and continue frying for another 3-4 minutes, until all sides are golden and crispy, with a slight crackle when stirred.
Use a slotted spoon to transfer the crispy tofu to a paper towel-lined plate and let drain briefly. Keep the pan hot for the next step.
Add a little more oil if needed, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant and slightly bubbling, filling the kitchen with a pungent aroma.
Add sliced bell pepper and broccoli florets to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp and slightly charred around the edges, emitting a smoky scent.
Return the crispy tofu to the pan, then pour in a sauce made of soy sauce, rice vinegar, sesame oil, and honey or maple syrup. Toss everything together gently to coat the tofu and vegetables evenly.
Cook for another 1-2 minutes until the sauce is glossy and slightly thickened, and the tofu stays crispy while the veggies remain vibrant.
Transfer the stir fry to a serving plate, then sprinkle with toasted sesame seeds for nutty aroma and crunch. Serve immediately while the tofu is crisp and the flavors are fresh.
