Press your tofu for at least 15 minutes by wrapping it in paper towels and placing something heavy on top. This removes excess moisture and helps it get crispy.

While the tofu is pressing, whisk together all sauce ingredients in a small bowl. Set aside.

Cut the pressed tofu into 1-inch cubes and season with a pinch of salt.

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides (about 5-7 minutes). Remove and set aside.

In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add carrots and broccoli first, stir-frying for 2-3 minutes.

Add bell peppers and snap peas, cooking for another 2 minutes.

Return tofu to the pan, pour in the sauce, and stir to coat everything evenly.

Cook for 1-2 minutes until the sauce thickens and everything is heated through.

Garnish with green onions and serve hot.