Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, add the sesame oil and remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and sauté for 1 minute until fragrant.

Add the mushrooms, broccoli, and red bell pepper to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.

In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and cornstarch slurry until combined.

Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the stir-fry.

Remove from heat and garnish with chopped green onions and toasted sesame seeds, if desired.

Serve immediately with steamed rice or noodles.