1. Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly coat the tofu with cornstarch to help it crisp up during cooking.

2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Push them to the side of the pan.

3. Add the remaining oil to the same pan. Place the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy.

4. If using bell peppers, snap peas, or broccoli, add them to the pan with the tofu. Stir-fry for 2-3 minutes until slightly tender but still crisp. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

5. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry. Pour the sauce over the tofu and vegetables. Toss everything together and let the sauce thicken for 1-2 minutes.

6. Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles for a complete and satisfying meal.