1. Prepare the Tofu (Crucial Step!):
* Press the Tofu: This is non-negotiable for crispy tofu. Drain the tofu block. Place it on a plate lined with several paper towels or a clean kitchen towel. Place more towels/another towel on top. Put something heavy on top (a cast iron skillet, a cutting board topped with cans). Press for at least 30 minutes, or ideally 1 hour, changing the towels if they become saturated. The goal is to remove as much water as possible.
* Cut the Tofu: Once pressed, cut the tofu into uniform ¾-inch cubes. Uniformity ensures even cooking.
* Marinate Briefly & Coat: In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) and 1 teaspoon of sesame oil until lightly coated. Let it sit for 5-10 minutes. Add the 3 tablespoons of cornstarch and toss gently again until every piece is evenly dusted. This coating is key to achieving a crispy exterior.

2. Make the Honey Ginger Sauce:
* In a small bowl or liquid measuring cup, whisk together the honey, ¼ cup low-sodium soy sauce (or tamari), rice vinegar, minced ginger, minced garlic, and 1 tablespoon toasted sesame oil. Add red pepper flakes if using. Set aside.
* In a separate tiny bowl, mix the 1 tablespoon cornstarch with 2 tablespoons of cold water until smooth. This is your slurry for thickening the sauce later. Keep it near the stove.

3. Prepare the Vegetables:
* Wash and chop all your chosen vegetables. Ensure they are cut into relatively similar sizes for even cooking. Keep harder vegetables (like carrots and broccoli stems) separate from softer ones (like bell peppers, snap peas, broccoli florets) if you want precise control, though you can often cook them together if cut appropriately.

4. Cook the Tofu:
* Heat about 2 tablespoons of high-heat cooking oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke violently.
* Carefully add the cornstarch-coated tofu cubes in a single layer. Do not overcrowd the pan – cook in batches if necessary. Overcrowding will steam the tofu instead of frying it, preventing crispiness.
* Fry the tofu for about 3-5 minutes per side, turning gently with tongs or a spatula, until golden brown and crispy on most sides.
* Once crispy, remove the tofu from the skillet using a slotted spoon and set aside on a paper towel-lined plate.

5. Stir-Fry the Vegetables:
* Add another 1-2 tablespoons of oil to the same skillet over medium-high heat. If there are overly browned bits from the tofu, you can quickly wipe the pan, but some fond (browned bits) adds flavor.
* Add the harder vegetables first (like carrots, broccoli florets/stems, onions). Stir-fry for 3-4 minutes, tossing frequently, until they begin to soften slightly but are still crisp.
* Add the softer vegetables (like bell peppers, snap peas, mushrooms). Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp. You want them vibrant and slightly firm, not mushy. If using leafy greens like bok choy, add them in the last minute of cooking.

6. Combine and Sauce:
* Push the vegetables to the sides of the skillet or wok to create a well in the center.
* Give the prepared Honey Ginger Sauce a quick whisk (the ginger/garlic might have settled) and pour it into the center of the skillet. Let it bubble for about 30 seconds, scraping up any flavorful browned bits from the bottom of the pan.
* Quickly whisk the cornstarch slurry again (it separates quickly) and pour it into the bubbling sauce while whisking continuously. The sauce should thicken almost immediately into a lovely glaze.
* Return the crispy tofu to the skillet with the vegetables and sauce. Gently toss everything together to coat evenly. Cook for just another minute or two, allowing the tofu to heat through and soak up some of the delicious sauce without losing too much crispiness.

7. Serve:
* Remove the skillet from the heat immediately.
* Serve the Honey Ginger Tofu Stir Fry hot. Garnish generously with toasted sesame seeds and sliced green onions. Fresh cilantro also adds a nice touch.