Begin by draining your firm or extra-firm tofu. Cut it into evenly sized cubes, about one-inch thick, to ensure even cooking.

In a mixing bowl, marinate the tofu in a tablespoon of soy sauce and a teaspoon of sesame oil for about 10 minutes.

In a separate bowl, whisk together remaining soy sauce (about two tablespoons), a teaspoon of sesame oil, minced garlic, and freshly grated ginger.

Heat a large skillet or wok over high heat until shimmering, then add a tablespoon of oil. Carefully place the marinated tofu cubes in a single layer and sauté for about 5–7 minutes.

Remove the tofu from the skillet and set aside. In the same skillet, add chopped cabbage and sliced carrots; stir-fry for about 3–4 minutes.

Return the crispy tofu to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture and toss gently to coat.

Cook for an additional 2–3 minutes, allowing the flavors to meld. Remove from heat and transfer to serving plates.

Garnish with a sprinkle of sesame seeds and fresh cilantro if desired.