Press the tofu: Wrap the tofu block in a clean towel, place on a plate, and weigh it down with a skillet for 10–15 minutes. This helps it get crisp.

Make the sauce: In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon maple syrup, 1/2 cup water, and 2 teaspoons cornstarch. Add 1–2 teaspoons chili-garlic sauce if you like heat. Set aside.

Prep the vegetables: Trim the woody ends off the asparagus and cut into 2-inch pieces. Slice the bell pepper. Mince the garlic and ginger. Slice the green onions.

Cube and season the tofu: Cut pressed tofu into 3/4-inch cubes. Pat dry again. Toss with a pinch of salt and 1 teaspoon cornstarch for extra crispness.

Sear the tofu: Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden on most sides, about 6–8 minutes. Transfer tofu to a plate.

Stir-fry the veggies: In the same pan, add a touch more oil if needed. Add asparagus and bell pepper. Stir-fry for 3–4 minutes until bright and just tender with some snap.

Add aromatics: Push veggies to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant. Mix everything together.

Return tofu and add sauce: Add tofu back in. Whisk the sauce again (cornstarch settles), then pour it into the pan. Toss to coat and cook 1–2 minutes until the sauce turns glossy and slightly thick.

Finish and serve: Turn off heat. Stir in green onions. Taste and adjust with a splash more soy or vinegar. Sprinkle sesame seeds if using. Serve hot over rice or noodles.