Pat the tofu dry, cut it into cubes and fry it in a little oil until golden. Set it aside.
Cut the pepper, courgette and carrot into small pieces and divide the broccoli into small florets.
Stir-fry the vegetables in the same pan for several minutes. They should soften while remaining slightly crisp.
Mix together the soy sauce, maple syrup, rice vinegar, garlic and ginger.
Return the tofu to the pan with the vegetables, pour in the sauce and mix thoroughly.
Cook briefly until the sauce begins to give the tofu and vegetables a light glaze.
Sprinkle with sesame seeds and spring onion.