Press the tofu to remove excess moisture, then cut it into cubes.

In a skillet, heat a tablespoon of oil over medium heat and add the tofu cubes. Cook until golden brown on all sides.

In the same skillet, add the sliced carrots, bell pepper, and snap peas. Stir-fry for about 5 minutes until tender.

Add the steamed broccoli and stir to combine.

In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, garlic, and ginger.

Add the cooked tofu and sauce to the skillet with vegetables. Stir well to coat everything in the sauce.

Serve the tofu and vegetable mixture over a bed of brown rice. Garnish with sesame seeds and green onions.