Drain the tofu in a colander for 10 minutes. Wrap it in a clean towel or paper towels and press gently to remove excess moisture. You can also use a tofu press instead. Cut the tofu into ½-inch cubes.

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

While the tofu marinates, place the frozen vegetables and edamame in a colander over a bowl to drain excess water.

Heat vegetable oil in a large skillet or wok over medium-high heat. Gently pat the tofu with a paper towel to remove any excess marinade then toss the tofu in 2 tablespoons cornstarch, ensuring an even coating. Add the tofu to the hot pan and sauté for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.

In a small bowl, whisk the remaining 1 tablespoon cornstarch into ½ cup water until smooth. Stir this mixture into the reserved marinade.

In the same skillet, add the thawed vegetables and edamame. Pour in the prepared sauce and cook, stirring frequently, until the sauce thickens and the vegetables are heated through, about 5 minutes.

Return the crispy tofu to the pan and toss gently to coat in the sauce. Serve immediately over rice or noodles, garnished with toasted sesame seeds, if desired.