Follow these step-by-step instructions carefully to achieve perfectly crispy tofu and a lusciously thick sauce. The key is in the preparation and cooking method, particularly pressing the tofu and not overcrowding the pan.

Step 1: Press and Prepare the Tofu
This is the most critical step for achieving crispy tofu. Do not skip it! Removing excess water allows the tofu to fry rather than steam.

• Drain the water from the tofu package.
• Place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place more paper towels or another towel on top.
• Set something heavy on top, like a cast-iron skillet, a few cookbooks, or some canned goods.
• Let the tofu press for at least 30 minutes, but up to an hour is even better. You will be surprised by how much water is released.
• Once pressed, cut the tofu into 1-inch cubes.
• In a medium-sized bowl, add the tofu cubes and sprinkle with the 2 tablespoons of cornstarch. Gently toss the tofu with your hands or a spatula until each piece is lightly and evenly coated. This dry coating is what creates the crispy exterior.

Step 2: Whisk the Sauce
While the tofu is pressing, you can prepare the sauce. This saves time and ensures all your components are ready to go once the cooking starts.

• In a small bowl or liquid measuring cup, combine the low-sodium soy sauce, honey (or maple syrup), rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
• Whisk everything together until the honey is fully dissolved and the ingredients are well combined. Set this sauce mixture aside.

Step 3: Pan-Fry the Tofu
Now it’s time to transform the prepared tofu into golden, crispy morsels.

• Heat the 3 tablespoons of high-smoke point oil in a large skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
• Carefully add the cornstarch-coated tofu cubes to the skillet in a single layer. Be sure not to overcrowd the pan; if necessary, cook the tofu in two batches. Overcrowding will cause the tofu to steam and become soggy.
• Cook the tofu for about 3-4 minutes per side, turning occasionally, until it is golden brown and crispy on all sides. This should take about 10-15 minutes in total.
• Once crispy, use a slotted spoon to remove the tofu from the skillet and set it on a paper towel-lined plate.

Step 4: Cook the Vegetables
Using the same skillet will add extra flavor to your vegetables.

• If the skillet looks dry, add another teaspoon of oil. Reduce the heat to medium.
• Add the sliced carrots and broccoli florets to the pan. Stir-fry for 4-5 minutes until they are tender-crisp. Broccoli should be bright green.
• Add the sliced red bell pepper and cook for another 2-3 minutes. You want the vegetables to retain a slight crunch.

Step 5: Combine and Thicken the Stir Fry
This is the final step where everything comes together in a symphony of flavor.

• While the vegetables are finishing, prepare your cornstarch slurry. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain.
• Pour the prepared honey soy sauce mixture over the vegetables in the skillet. Let it bubble for about 30 seconds, stirring constantly.
• Slowly pour in the cornstarch slurry while continuously stirring the sauce. The sauce will begin to thicken and turn glossy almost immediately.
• Return the crispy tofu to the skillet. Gently toss everything together to coat the tofu and vegetables completely in the thickened sauce.
• Cook for 1-2 more minutes, just until everything is heated through.
• Remove from the heat immediately to prevent the vegetables from overcooking. Serve hot, garnished with toasted sesame seeds and sliced green onions if desired.