Press the tofu. Wrap the tofu in a clean kitchen towel and place a weight on top for 15–20 minutes to remove excess moisture. This helps it crisp up. Cut into 1-inch cubes.

Stir together the sauce. In a bowl, whisk 1/3 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon chili-garlic sauce (optional), 1 cup vegetable broth, and 1 tablespoon cornstarch until smooth. Set aside.

Prep the vegetables. Keep pieces similar in size for even cooking. Slice bell pepper and carrots thinly, cut broccoli into small florets, and trim peas. Mince the garlic and ginger.

Sear the tofu. Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer. Season lightly with salt and pepper. Cook 6–8 minutes, turning occasionally, until golden on most sides. Remove to a plate.

Sauté aromatics. Add another splash of oil if the pan looks dry. Add garlic and ginger. Stir-fry 30–45 seconds until fragrant. Don’t let them burn.

Cook the vegetables. Add broccoli and carrots first. Stir-fry 2 minutes. Add bell pepper and peas. Cook another 2–3 minutes. You want crisp-tender, not soft.

Combine tofu and sauce. Return tofu to the pan. Stir the sauce to recombine, then pour it in. Toss everything together and cook 1–2 minutes, just until the sauce thickens and glazes the vegetables.

Finish and taste. Drizzle in 1 teaspoon toasted sesame oil and add half the green onions. Taste and adjust with a splash more soy sauce, vinegar, or chili-garlic sauce as needed.

Serve. Spoon over warm rice or noodles. Garnish with remaining green onions and sesame seeds. Eat right away for the best texture.