Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Set something heavy on top (like a skillet) for 15–20 minutes to remove excess moisture. Cut into 1-inch cubes.
Coat for crispiness: Toss tofu cubes with 1–2 tablespoons oil, 2–3 tablespoons cornstarch, and a pinch of salt and pepper. Make sure each piece is lightly coated and not sticky.
Air fry the tofu: Preheat the air fryer to 390–400°F (200°C). Arrange tofu in a single layer with space between pieces. Cook 12–16 minutes, shaking halfway, until golden and crisp.
Prep the sauce: In a bowl, whisk 1/3 cup soy sauce, 2 tablespoons rice vinegar, 1–2 tablespoons maple syrup or brown sugar, 1 teaspoon sesame oil, 1 teaspoon chili-garlic sauce (optional), and 1/3 cup water. In a separate small cup, mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry.
Stir-fry the veggies: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced carrots and broccoli first; cook 2–3 minutes. Add bell pepper and snap peas; cook another 2–3 minutes. Stir in minced garlic and ginger for 30 seconds until fragrant.
Thicken the sauce: Pour the sauce into the pan. Stir in the cornstarch slurry and simmer 30–60 seconds until glossy and slightly thick. If it gets too thick, splash in a bit of water.
Add the tofu: Fold the crispy tofu into the pan and toss to coat without crushing. Cook 1 minute to warm through.
Finish and serve: Top with sliced scallions and sesame seeds. Serve immediately over hot rice or rice noodles with lime wedges on the side.
