Drain both blocks of tofu, wrap them in a clean kitchen towel, and set a heavy skillet or a couple of cans on top. Press for 10 minutes while you cut the broccoli and pepper and mince the garlic.

Whisk the soy sauce, water, rice vinegar, honey, sesame oil, garlic, ginger, and 1 tablespoon of the cornstarch in a small bowl. Set the sauce aside.

Tear or cut the pressed tofu into bite-size chunks. Toss them in a large bowl with the remaining 3 tablespoons of cornstarch until every piece has a thin, dry coating.

Heat 2 tablespoons of the avocado oil in a 12-inch skillet over medium-high heat until it shimmers. Add half the tofu in a single layer and leave it alone for 3 to 4 minutes until the bottoms are deep golden. Flip and crisp the other side 3 minutes more, then move to a plate. Repeat with the second batch.

Add the last tablespoon of oil to the pan along with the broccoli and 2 tablespoons of water. Cover and steam 2 minutes, then uncover and add the bell pepper and edamame. Stir fry 3 minutes until the broccoli is bright green and crisp-tender.

Give the sauce a quick stir to lift the cornstarch, then pour it into the pan. Bubble for 1 to 2 minutes, stirring, until it thickens and coats the vegetables.

Return the tofu to the pan and toss gently for 30 seconds so every piece is glazed. Work fast so the coating stays crisp.

Divide among three bowls, scatter the green onions over the top, and serve hot.