Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a skillet or a few heavy books on top for 15–20 minutes to remove moisture. This helps it crisp.

Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, sesame oil, brown sugar, 2 teaspoons cornstarch, and water or broth. Add a pinch of red pepper flakes if you like heat. Set aside.

Prep the vegetables: Cut broccoli into bite-size florets. Slice green onions, keeping white and green parts separated. Mince garlic and grate ginger.

Cube and coat tofu: Cut pressed tofu into 3/4-inch cubes. Pat dry again. Toss with 1–2 tablespoons cornstarch until lightly coated. This creates a thin crust.

Pan-sear tofu: Heat a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil. Spread tofu in a single layer and cook 2–3 minutes per side until golden and crisp. Transfer to a plate.

Cook broccoli: In the same pan, add a splash more oil if needed. Add broccoli and the white parts of the green onions. Stir-fry 3–4 minutes until bright green and just tender, with a little bite left.

Add aromatics: Push broccoli to the sides. Add garlic and ginger to the center with a small drizzle of oil. Cook 30–45 seconds until fragrant, stirring to avoid burning.

Combine and sauce: Return tofu to the pan. Give the sauce a quick stir (cornstarch settles). Pour it in and toss everything to coat. Simmer 1–2 minutes until the sauce thickens and glosses.

Finish and serve: Turn off heat. Sprinkle in the green parts of the onions and sesame seeds. Taste and adjust—add a splash more soy for salt, a squeeze of lime for brightness, or a pinch more sugar if it feels too sharp. Serve over rice or noodles.