Drain and press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. This helps it crisp up better in the pan.
Chop the bell pepper into thin strips and separate broccoli into small florets. Mince the garlic and ginger, keeping everything ready for quick cooking.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Gently place the tofu cubes in the pan, ensuring they don’t overlap.
Let the tofu cook undisturbed for about 3-4 minutes, until the edges turn a deep golden brown and crispy. Flip the cubes and cook for another 3-4 minutes until evenly seared. Once crispy, remove the tofu from the pan and set aside.
Add the minced garlic and ginger to the same pan. Cook for about 30 seconds until fragrant, with a slightly sizzling sound filling the air.
Stir in the sliced bell peppers and broccoli florets. Cook for 4-5 minutes, stirring occasionally, until the vegetables are vibrant and slightly tender but still crunchy.
Return the crispy tofu to the skillet. Drizzle the soy sauce over everything and gently toss to coat. Cook for another 1-2 minutes to heat through and allow flavors to meld.
Squeeze fresh lemon or lime juice over the skillet for brightness, then sprinkle with toasted sesame seeds if using. Give everything a final toss.
Transfer the skillet to the table or serve straight from the pan. Enjoy the crispy, flavorful tofu with colorful vegetables for a quick and comforting meal.
