Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Prepare your vegetables by slicing them into uniform pieces.
Heat the wok over medium-high heat, then add a tablespoon of sesame oil. Once shimmering, add the cubed tofu and cook, turning occasionally, until golden brown on all sides—about 4-5 minutes.
Remove the tofu from the pan and set aside. In the same pan, add a little more sesame oil if needed, then toss in the minced garlic. Sauté until fragrant, about 30 seconds, until you smell that inviting aroma.
Add the chopped vegetables to the wok, stirring constantly. Cook for 3-4 minutes, until they start to soften but still retain some crunch and vivid color.
Return the browned tofu to the pan, then pour in the soy sauce. Toss everything together gently to coat the vegetables and tofu evenly with the sauce.
Prepare the cornstarch slurry by dissolving a teaspoon of cornstarch in two teaspoons of cold water. Pour this mixture into the wok and stir continuously. The sauce will thicken quickly, creating a glossy coating around the ingredients.
Cook for another minute until the sauce has chewed to a thick, clingy consistency. Taste and adjust seasoning if necessary—add a splash more soy or a pinch of salt if desired.
Serve the stir-fry hot, directly from the wok or transfer to a serving plate. Enjoy the crisp-tender vegetables with the golden tofu and savory sauce.
