If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.

Slice the tofu into 3/4-inch slices. Press the tofu per our usual (stack of paper towels, weight on top, wait 30 minutes then change the paper towels and go about 30 more minutes.)

Prep/chop green onions, garlic, and ginger at this time. Set aside. Also take the top off the dried chiles and shake out the seeds carefully. Set aside.

When the tofu is almost done pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed.

Heat a largepan over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes
Add tofu to a shallow mixing bowl and top with the tofu sauce ingredients (soy sauce, chili garlic sauce, sesame oil, and maple syrup (DO NOT ADD CORNSTARCH AT THIS TIME)). Toss to combine. Let rest 2-3 minutes, stirring occasionally.

Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp.

To the hot skillet, add 2 Tbsp vegetable oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).

Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust. Remove tofu from pan as it’s finished browning. Set aside.

NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.

Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.

Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.

Remove pan from heat and add sesame seeds (optional). Toss to coat.

Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.