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Heat 2 tablespoons of oil in a large sauté pan over medium-high heat.
Once the oil is hot, place the tofu in the pan and season with 1 teaspoon each of salt and pepper.
Pan-fry the tofu until golden and crispy, flipping halfway through, 12 to 15 minutes. Set aside.
To the same pan, heat the remaining 2 tablespoons of oil.
Once the oil is hot, add the onion and cook, stirring often, until it becomes slightly translucent, 5 to 6 minutes.
Next, add the garlic, season with the remaining teaspoon salt and pepper, and continue to cook for another 1 to 2 minutes.
Pour in the broth, vinegar, soy sauce, and hoisin sauce.
Stir to combine, then add the reserved tofu pieces and bay leaves.
Bring the mixture to a simmer, then cover and reduce heat to medium-low.
Continue to simmer until the sauce thickens and reduces slightly, 12 to 15 minutes. Taste and adjust seasonings, if necessary.
Serve immediately over white or brown rice and enjoy!