Heat 1 tablespoon (15 ml / 0.5 fl oz) of canola oil in a large skillet or wok over medium heat.
Add the tofu slices in a single layer and cook, turning once, until golden brown and crisp on both sides, about 8 to 10 minutes total.
Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of canola oil over medium-high heat.
Add the minced scallions, broccoli florets, sliced carrots, and bell pepper strips.
Stir-fry for about 5 minutes, until the vegetables are crisp-tender.
While the vegetables cook, prepare the sauce.
In a small bowl, whisk together the minced garlic, orange juice, tamari, toasted sesame oil, lemon juice, and light brown sugar.
Season with salt and pepper to taste.
Return the cooked tofu to the skillet with the vegetables.
Pour the prepared sauce over everything.
Continue to cook over medium-high heat, stirring gently to coat, until the sauce has thickened slightly and everything is heated through, about 2-3 minutes.
Serve immediately.
