Press Tofu: Place extra-firm tofu between paper towels and a heavy pan for 15 minutes to remove excess moisture for crisp, golden cubes.

Cube Tofu: Slice the pressed tofu into 1-inch pieces, ensuring uniform size for even browning and sauce absorption.

Make Marinade: Whisk together soy sauce, mirin, brown sugar, grated ginger, and minced garlic until the sugar dissolves into a glossy mixture.

Marinate Tofu: Toss tofu cubes in the sauce; let rest 10 minutes, turning halfway to coat each piece thoroughly.

Heat Wok: Warm sesame oil in a large wok or skillet over medium-high heat until shimmering.

Cook Tofu: Add marinated tofu; stir-fry 5–7 minutes until cubes turn golden brown with slightly crisp edges.

Sauté Veggies: Push tofu aside, add a splash more oil, then stir in broccoli florets, bell pepper, snap peas, and carrots; cook 3–4 minutes until crisp-tender.

Combine & Glaze: Return tofu to the veggies, pour in remaining marinade, and toss 2 minutes until everything is coated and glossy.

Garnish: Transfer to plates and sprinkle with sliced green onions and toasted sesame seeds for a pop of flavor and crunch.