Wrap the tofu block in a thick paper kitchen towel and gently press to remove the excess moisture. Remove from the towel and cut into bite-size pieces.
Put the tofu cubes, oil, salt, and pepper in a large bowl. Gently toss and then spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-15 minutes at 200°C (400°F).
In a bowl put all the sauces, vinegar, brown sugar, chili flakes, salt, and sesame oil. Mix well and keep aside.
Heat oil in a large wok. Add ginger and garlic. Saute for a few seconds or until the raw smell of garlic goes away.
Add onion, bell peppers, and broccoli. Stir fry on high flame for a few minutes i.e. until the vegetables get cooked but still crunchy.
Add the baked tofu cubes and mix. Cook for about a minute.
Finally, add the sauce blend and mix until it gets evenly coated on all the vegetables and tofu.
Sprinkle toasted sesame seeds and enjoy with jasmine rice or noodles.