Press the tofu. Wrap the tofu block in a clean towel and place a heavy skillet or books on top for 10–15 minutes. This helps it crisp up in the pan instead of steaming.

Prep the sauce. In a small bowl, whisk soy sauce, rice vinegar, maple syrup, and sesame oil. In a separate cup, mix cornstarch with water to make a slurry. Set both aside.

Cut your veggies. Slice the bell pepper, julienne the carrot, break down the broccoli into bite-size florets, and chop the green onions. Mince garlic and ginger.

Cube the tofu. Cut into 3/4-inch cubes. Pat dry again to remove extra moisture.

Sear the tofu. Heat 1–2 tablespoons neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer. Cook 6–8 minutes, turning pieces to brown all sides. Sprinkle with a pinch of salt. Remove to a plate.

Stir-fry the vegetables. Add another splash of oil if needed. Toss in broccoli and carrots first, cooking 2–3 minutes. Add bell pepper and cook 2 minutes more. You want crisp-tender, not mushy.

Bloom aromatics. Push the veggies to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant. Don’t let them burn.

Add edamame and tofu. Stir in the thawed edamame and return the tofu to the pan. Toss everything together.

Sauce it up. Pour in the soy mixture. Stir the cornstarch slurry and add it too. Cook 1–2 minutes, stirring, until the sauce thickens and glosses over the tofu and vegetables.

Adjust and finish. Taste and add more soy for saltiness, sweetener for balance, or a splash of vinegar for brightness. Add red pepper flakes or sriracha if you like heat. Sprinkle with green onions and sesame seeds.

Serve. Spoon over warm rice or toss with noodles. Enjoy right away for the best texture.