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TOFU: Take 16 ounces tofu out of its package, pat it dry with kitchen paper, and tear it apart with your hands into bite-size pieces.VEGGIES: Cut 6 mushrooms into quarters, 1 bell pepper into ⅔-inch (1.7 cm) dice, 2 cups broccoli into small florets, and 3 scallions into thin slices. Separate the white parts and the green tops of the scallions.SAUCE: Whisk together ⅓ cup soy sauce, ⅓ cup vegetable broth, 2 tablespoons vinegar, 1 tablespoon sesame oil, 1 tablespoon sugar, 3 cloves garlic (grated), 2 teaspoons ginger (grated), ¼ teaspoon red pepper flakes, 1 tablespoon cornstarch and ⅛ teaspoon black pepper.
TOFU: Heat half the oil in a large nonstick skillet. Add the tofu, season it with ⅓ teaspoon salt, and fry on medium heat for 10 minutes, flipping it once or twice.When the tofu is golden-brown, transfer it onto a plate and set aside.VEGGIES: To the same pan, add the remaining oil, mushrooms, bell pepper, and broccoli.Stir-fry on high heat for 2 to 3 minutes, moving them around the pan.Add the white part of the scallions and the tofu and stir-fry for one more minute.
Turn the heat down to medium, add the sauce, and stir fry for 3 more minutes until the sauce thickens. Taste and adjust for salt before serving.
Serve on boiled rice. Garnish with green onion tops and a tiny drizzle of sesame oil.