Cut the pressed tofu into 1/2-inch cubes. 2.
Heat the oil in a large skillet or wok over high heat.
Once shimmering, add the chopped garlic, ginger, and dried chiles (if using).
Stir-fry for about 15 seconds until fragrant. 3.
Add the tofu cubes and the white parts of the scallions.
Cook, stirring occasionally, for 2-3 minutes until the tofu is lightly browned on the sides. 4.
Pour in the vegetable stock and soy sauce.
Stir to combine and let it bubble until the sauce reduces by about half. 5.
Toss in the green parts of the scallions and stir for 30 seconds until they're bright green and slightly wilted. 6.
Taste and add more soy sauce if needed.
Garnish with toasted sesame seeds (if using) and serve immediately.
Don't be shy with the heat! A very hot wok or skillet is essential for a proper stir-fry. It sears the tofu quickly and prevents everything from becoming soggy.
Stir-frying happens fast. Have all your (tofu, scallions, garlic, ginger, sauces) chopped and measured before you even turn on the stove.
