Rinse the jasmine rice, then combine with 2¼ cups water in a saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes until tender.
Whisk the tamari, maple syrup, ginger, garlic, rice vinegar, sesame oil, and cornstarch together in a small bowl; set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook the tofu 7-8 minutes, turning occasionally, until golden and crisp. Remove and set aside.
Add the remaining oil, then the broccoli and carrot. Cook 4-5 minutes, stirring often, until crisp-tender.
Return the tofu to the pan, pour in the sauce, and toss 1-2 minutes until it thickens and coats everything.
Spoon over the rice and top with green onions and sesame seeds.
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