Step 1: Press the Tofu (The Most Important Step)
This step is non-negotiable for achieving crispy tofu. Removing the excess water allows the tofu to fry instead of steam.

• DIY Method: Drain the tofu and place the block on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top of the tofu, followed by something heavy, like a cast-iron skillet, a few cookbooks, or a cutting board weighed down with cans. Let the tofu press for at least 30 minutes, or up to an hour. You will be amazed at how much water comes out.

• Tofu Press Method: If you cook tofu often, a dedicated tofu press is a fantastic investment and makes this step quick and easy. Follow the manufacturer’s instructions.

Step 2: Prepare the Sauce and Vegetables
While the tofu is pressing, get your mise en place ready. The stir-fry process is very fast, so you need everything prepared beforehand.

• Make the Sauce: In a small bowl or liquid measuring cup, whisk together the soy sauce, water, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.

• Prep the Veggies: Chop your broccoli and bell pepper. Slice your scallions, separating the white and light green parts from the dark green tops.

Step 3: Prepare the Tofu for Frying
Once the tofu is well-pressed, pat it dry and cut it into 1-inch cubes. Place the cubes in a medium bowl and drizzle with the 1 tablespoon of soy sauce, tossing gently to coat. Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again, very gently, until each cube is lightly and evenly coated in a dry, dusty layer.

Step 4: Cook the Tofu until Crispy
Heat 2 tablespoons of oil in a large wok or a 12-inch non-stick skillet over medium-high heat. The oil should be shimmering. Carefully place the tofu cubes in the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary.

Let the tofu cook, undisturbed, for 3-4 minutes per side, until it is deeply golden brown and crispy. Use tongs to turn the cubes and brown them on at least 3-4 sides. Once all the tofu is crispy, remove it from the pan with a slotted spoon and set it aside on a plate.

Step 5: Cook the Vegetables
Add the remaining 1 tablespoon of oil to the same skillet if needed. Add the broccoli florets and stir-fry for 3-4 minutes. Add the red bell pepper and the white parts of the scallions and continue to stir-fry for another 2-3 minutes, until the vegetables are tender-crisp. You want them to be vibrant and still have a nice bite.

Step 6: Combine and Glaze
Return the crispy tofu to the skillet with the vegetables. Give your prepared teriyaki sauce a quick re-whisk and pour it over everything in the pan. Bring the sauce to a vigorous simmer.

In a very small bowl, whisk the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. While the sauce is simmering, pour in the slurry, stirring constantly. The sauce will bubble and thicken into a beautiful, glossy glaze in about 30-60 seconds.

Step 7: Garnish and Serve
Remove the stir-fry from the heat. Toss everything gently to ensure it’s coated in the delicious glaze. Serve immediately over rice, garnished with the green tops of the scallions and a sprinkle of toasted sesame seeds.