Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu with 1 tablespoon of soy sauce and a pinch of salt. Let it marinate for at least 15 minutes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
Add the diced bell peppers, zucchini, and broccoli to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
While the vegetables are cooking, prepare the sauce by mixing the remaining soy sauce, rice vinegar, hoisin sauce, chili paste, and sesame oil in a small bowl.
Once the vegetables are cooked, return the tofu to the skillet. Pour the sauce over the tofu and vegetables, stirring well to combine.
Add the cornstarch mixture to the skillet and stir continuously until the sauce thickens and coats the tofu and vegetables, about 2-3 minutes.
Stir in the roasted peanuts and chopped green onions. Season with salt and pepper to taste.
Serve hot over steamed rice or noodles, garnished with sesame seeds if desired.
