Press the Tofu: Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place on a plate and top with a heavy object like a cast-iron skillet or cookbooks. Let it press for at least 15 minutes to remove excess water.

Prep the Tofu: Once pressed, tear the tofu into bite-sized, 1-inch pieces with your fingers. In a large bowl, toss the tofu pieces with 2 tablespoons of cornstarch until evenly coated.

Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, toasted sesame oil, and the remaining 1 tablespoon of cornstarch until completely smooth. Set aside.

Cook the Tofu: Heat 1-2 tablespoons of high-heat oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the tofu in a single layer, working in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked tofu from the skillet and set aside on a plate.

Sauté Aromatics: Reduce the heat to medium. If the pan is dry, add another teaspoon of oil. Add the minced garlic, grated ginger, and the white and light green parts of the green onions. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.

Stir-fry Vegetables: Increase the heat back to medium-high. Add the asparagus, snap peas, and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are vibrant and crisp-tender.

Combine and Finish: Return the crispy tofu to the skillet with the vegetables. Give the sauce a final whisk to recombine, then pour it over everything. Stir gently to coat. The sauce will bubble and thicken in about 1-2 minutes.

Serve: Remove the skillet from the heat. Stir in the dark green parts of the sliced green onions. Serve immediately over rice or noodles, garnished with sesame seeds and red pepper flakes, if desired.