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Press and cube the tofu if you haven't already. Heat a skillet over medium high heat and add the oil. Once the oil is hot, add the tofu and cook until it gets golden on some edges. Keep stirring occasionally and flip some of the pieces around. This will take anywhere from 4-6 minutes. Then, add in the minced garlic or the ginger-garlic paste and mix in.
Add in all of the sauces, then add in the stir fry vegetables and a generous pinch of salt. Cook, stirring, for 2-3 minutes depending on the vegetables you're using and how crunchy you want to keep them. Whisk together the corn starch and water, and then add it to the skillet gradually. Bring the sauce to a boil, taste, adjust salt and flavor.
Check to see if the vegetables are done to preference, otherwise you can keep simmering them for another few minutes. Once the sauce is thickened to preference, switch off the heat. Garnish with sesame seeds and green onion and serve over rice or quinoa.