Press the tofu to remove excess moisture, then cut it into cubes.

In a bowl, toss the tofu cubes with soy sauce and cornstarch until evenly coated.

Heat vegetable oil in a frying pan over medium-high heat and fry the tofu until golden and crispy, about 10 minutes.

In a large mixing bowl, combine shredded cabbage, carrots, red bell pepper, and green onions.

In a separate bowl, whisk together rice vinegar, sesame oil, maple syrup, soy sauce, and grated ginger to make the dressing.

Pour the dressing over the slaw and toss to combine.

Divide the crispy tofu among four bowls.

Top with the summer slaw and garnish with sesame seeds and cilantro.