Press the tofu for at least 20 minutes to remove excess moisture.

Whisk together gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth. Set aside.

Cut the pressed tofu into 1-inch cubes.

Heat avocado oil in a skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-7 minutes until golden brown and crispy. Transfer to a plate.

Add sliced bell pepper and onion to the skillet. Cook for 3-4 minutes until slightly softened. Add minced garlic and grated ginger and cook for 1 minute until fragrant.

Return tofu to the skillet, add cooked edamame, and pour sauce over everything. Toss gently and cook for 1-2 minutes until the sauce thickens.

Remove from heat and serve immediately, garnished with sesame seeds and green onions if desired. Serve with rice or quinoa.