1. Drain the tofu by removing it from its packaging and pressing it to remove excess moisture. Use paper towels or a clean kitchen towel and place a heavy object on top for 5-10 minutes.
2. Cut the pressed tofu into small cubes or bite-sized pieces.
3. Toss the tofu cubes with a mixture of soy sauce, sesame oil, and cornstarch for a crispy coating.
4. Heat 2 tablespoons of high-smoke-point oil, such as avocado or canola oil, in a non-stick skillet or wok over medium-high heat.
5. Fry the tofu cubes for 3-4 minutes on each side, ensuring they turn golden brown and crispy. Remove the tofu from the skillet and set aside.
6. Mince garlic and ginger, then sauté them in the skillet with a little sesame oil if needed, until fragrant.
7. Add your chosen vegetables, such as broccoli, bell peppers, and carrots, to the skillet. Stir-fry for 8-10 minutes, or until tender but still crisp. Add a splash of water if needed to prevent sticking.
8. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, water, and a cornstarch slurry for the sauce.
9. Pour the sauce into the skillet with the vegetables and stir well. Cook for 1-2 minutes until the sauce thickens.
10. Add the cooked tofu back into the skillet and toss gently to coat it with the sauce.
11. Taste the dish and adjust seasonings by adding extra soy sauce or sesame oil if needed.
12. Serve the tofu stir-fry over rice or noodles, or your choice of base like quinoa or cauliflower rice.
13. Garnish with sesame seeds and optional green onions for added flavor and presentation.