Drain and press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press) for about 10-15 minutes.

While tofu is pressing, prepare the General Tso's sauce by combining soy sauce, rice vinegar, maple syrup, water, and corn starch. Combine well and set aside.

Cube the tofu place in a large mixing bowl or container with a lid. Drizzle soy sauce and oil and give the tofu a quick stir and let it rest for 5 minutes to absorb the sauce. Drizzle the cornstarch over the tofu, and close the lid. Give it a good shake until all the tofu is well coated.

In a heat-safe plate, place a paper towel to set the tofu on once cooked. Heat a large skillet and then add 3 tablespoons of the neutral oil. Let the oil warm (about 30 seconds to 1 minute-don't let it start burning). Use metal tongs, a slotted spoon or fork to add tofu to the pan (leave any extra cornstarch behind).

Cook tofu on all sides until light golden brown. Remove tofu from pan to the plate with the paper towel once it's finished browning and turn off heat.

Note: The tofu will soften the longer it sets so I recommend doing this part right before serving. Alternatively, you can place the tofu in the air fryer once it's cooking for about 5 minutes at 400 F before adding to the sauce.

To the same pan, keep only 1 tablespoon of oil and remove any excess (handle carefully as the oil will be hot!). Turn the heat back on and add garlic and ginger and cook until aromatic. Give the sauce mixture a quick stir and add into the skillet. Cook the sauce while stirring until the sauce thickens (about 1 minute).

Serve in a bowl with rice and broccoli (optional) and top with the scallions and sesame seeds.