Begin by pressing the tofu to remove excess moisture, then cut it into cubes and marinate for at least 15 minutes in soy sauce, sesame oil, ginger, and minced garlic.

While the tofu marinates, whisk together additional soy sauce and sesame oil for the stir-fry sauce.

Chop the cabbage, carrots, and any other desired vegetables, aiming for uniform sizes.

Heat a non-stick skillet or wok over medium-high heat and add the marinated tofu. Sauté for about 6-8 minutes until golden brown and slightly crispy.

Add the prepped vegetables to the skillet. Stir-fry for about 4-5 minutes until tender-crisp.

Return the tofu to the skillet, pour over the stir-fry sauce, and gently toss everything together for 1-2 minutes.

Transfer to serving plates and garnish with chopped green onions and toasted sesame seeds.