1. Cube the tofu into bite-sized pieces after pressing out excess moisture. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook until golden and crisp on all sides. Remove and set aside.

2. In the same pan, add the remaining tablespoon of oil. Sauté garlic and ginger until fragrant, about 30 seconds. Toss in mushrooms and cook until they start to brown. Add bell pepper and snow peas or broccoli. Stir-fry until vegetables are just tender but still crisp.

3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch mixed with water if using. Pour this sauce into the pan with the vegetables.

4. Return the tofu to the pan and gently toss everything to coat in the sauce. Let simmer for another minute until the sauce thickens slightly.

5. Serve hot over rice or noodles. Garnish with sesame seeds and sliced scallions for extra flavor and crunch.