Press the tofu for at least 20 minutes by wrapping it in a clean kitchen towel and placing something heavy on top.

While the tofu is pressing, whisk together the gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil in a small bowl until smooth. Set aside.

Cut the pressed tofu into 1-inch cubes.

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

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

Return the crispy tofu to the skillet along with the cooked edamame. Pour the sauce over everything and toss gently to coat. Cook for 1-2 minutes until the sauce thickens.

Remove from heat and serve immediately, garnished with sesame seeds and sliced green onions if desired.