Follow these steps carefully for the best Garlic Butter Tofu Stir-Fry:

1. Prepare the Tofu:
   • Ensure your tofu is thoroughly pressed. You can use a tofu press or wrap the block in paper towels or a clean kitchen towel, place it on a plate, and weigh it down with something heavy (like books or a cast iron skillet) for at least 30 minutes, changing towels if they become saturated. The drier the tofu, the crispier it will get.
   • Once pressed, cut the tofu into uniform ¾-inch to 1-inch cubes. Uniformity ensures even cooking.
   • In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) until lightly coated.
   • Sprinkle the 2 tablespoons of cornstarch over the tofu and toss gently again until all pieces are evenly coated. This step is crucial for crispiness. Set aside.
2. Prepare the Sauce:
   • In a small bowl, whisk together the minced garlic, 3 tablespoons soy sauce (or tamari/coconut aminos), maple syrup (or honey/sugar), rice vinegar, and sesame oil.
   • Prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water in a separate tiny bowl until smooth. Set both the sauce mixture and the slurry aside near your cooking area.
3. Crisp the Tofu:
   • Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke.
   • Carefully add the cornstarch-coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Overcrowding will steam the tofu instead of crisping it.
   • Cook for 4-6 minutes per side, turning occasionally, until the tofu is golden brown and crispy on most sides. Be patient here; good crispiness takes time.
   • Once crispy, remove the tofu from the skillet using a slotted spoon and set it aside on a plate lined with paper towels.
4. Stir-Fry the Vegetables:
   • Add the remaining 1 tablespoon of neutral oil to the same skillet over medium-high heat.
   • Add the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender. Broccoli should turn bright green.
   • Add the sliced red bell pepper, snap peas (if using), and the white/light green parts of the green onions. Continue to stir-fry for another 2-3 minutes until all vegetables are crisp-tender. Avoid overcooking; they should retain some bite.
5. Make the Garlic Butter Sauce & Combine:
   • Push the vegetables to one side of the skillet. Add the 4 tablespoons of butter (or vegan butter) to the empty side. Let it melt completely.
   • Once melted, pour the prepared garlic-soy sauce mixture directly into the melted butter. Stir it together quickly and let it bubble for about 30 seconds until fragrant. The garlic should cook slightly but not burn.
   • Give the cornstarch slurry a quick re-stir (it settles quickly) and pour it into the sauce. Stir continuously for about 30-60 seconds until the sauce thickens slightly to coat the back of a spoon.
   • Add the crispy tofu back into the skillet. Gently toss everything together – the tofu, vegetables, and sauce – until everything is well coated. Be gentle to keep the tofu intact. Add the pinch of red pepper flakes now, if using.
   • Cook for another minute just to heat the tofu through and ensure everything is melded together.
6. Serve:
   • Remove the skillet from the heat immediately to prevent overcooking.
   • Serve the Garlic Butter Tofu Stir-Fry hot, garnished with toasted sesame seeds and the reserved dark green parts of the sliced green onions.