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

Coat the tofu cubes in cornstarch until evenly covered.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the coated tofu cubes until golden and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

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

Add the cornstarch mixture and stir until well combined.

In the same frying pan, add the bell pepper, broccoli, and snap peas. Stir-fry for about 5-7 minutes until tender.

Add the crispy tofu back into the pan with the vegetables.

Pour the orange sauce over the tofu and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens.

Serve hot over rice or noodles.