In a medium bowl, toss the pressed and cubed tofu with 30g (1/4 cup) of cornstarch until evenly coated. This will help the tofu crisp up nicely.

Heat 30ml (2 tbsp) of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes per side, until golden brown and crispy. Remove the tofu from the skillet and set aside.

In the same skillet, add the broccoli florets, sliced bell pepper, julienned carrot, and snap peas. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.

Add the minced garlic and grated ginger to the skillet with the vegetables. Stir-fry for another minute until fragrant.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and maple syrup for the sauce. In a separate tiny bowl, mix the remaining 5g (1 tsp) of cornstarch with 30ml (2 tbsp) of water to create a slurry. Add the sauce mixture to the skillet with the vegetables, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Return the crispy tofu to the skillet and toss gently to coat with the sauce and vegetables. Ensure everything is well combined and heated through.

Serve the Asian Sesame Tofu Stir-Fry immediately over cooked rice. Garnish with sesame seeds.