This one is great! Give it a try.

Original Recipe Here
Minimalist Baker Recipe: Great site with many other recipes to try

FOR SAUCE:
2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or sub white vinegar)
1/4 cup maple syrup
3 Tbsp soy sauce
1 Tbsp water

For Tofu:
1 Block extra-firm tofu Pressed (see The Basics)
3 Tbsp soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup

— 2ND STEP —
4-5 Tbsp cornstarch
2 Tbsp neutral oil (such as peanut, vegetable or avocado)

FOR STIR FRY
1 Tbsp sesame oil
3 stalks green onions, roughly chopped 1-inch
1-2 tsp chili garlic sauce /
Sesame seeds, for garnish (optional)

DIRECTIONS:

1. If serving with rice and broccoli, begin preparing at this time (see The Basics).
   
   
   
2. Prep/chop green onions, garlic, and ginger at this time. Set aside.
   
   
   
3. While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk.
   
   
   
4. Heat a non-stick skillet (mine is 12”) over medium heat. In the meantime, cut tofu into even pieces. Mine are the height of the tofu and ¾ inch width.
   
   
5. Add tofu to a shallow mixing bowl and top with 1st step for tofu Toss to combine. Let rest 2-3 minutes, stirring occasionally.
   
   
   
6. Transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 4-5 Tbsp
   
   
7. To the hot skillet, add 4 Tbsp neutral oil and let warm for 30 seconds. Then add tofu to the pan (leaving any excess cornstarch behind).
   
   
8. Cook tofu on top and bottom sides for ~1 minute, or until light golden brown. Aim for a consistent golden brown crust. Remove tofu from pan as it’s finished browning. Set aside.
   
   START STIR FRY
   
   
   
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, and chopped green onions. Sauté for 1-2 minutes, stirring frequently.
   
   
10. Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
    
    
12. Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop.