Press the tofu for 15 minutes to remove excess water, then pat dry with paper towels until it feels springy and firm.

Cut the tofu into 1-inch cubes and toss in a bowl with cornstarch, garlic powder, onion powder, pepper, and salt until evenly coated with a light, powdery dusting.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers, then add tofu in a single layer, listening for a gentle sizzle.

Cook the tofu for 3-4 minutes per side until all sides are golden brown and crispy, creating a crunchy exterior and soft interior, then set aside.

Add the remaining tablespoon of oil to the skillet, then stir-fry the garlic and ginger for 30 seconds until the aroma is pungent and spicy.

Add the cabbage and carrot, stir-frying for 3-4 minutes until the vegetables are vibrant, glossy, and slightly charred on the edges while retaining crunch.

Whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, and vegetable broth in a small bowl until it forms a rich, dark liquid.

Pour the sauce over the vegetables, allowing it to bubble and reduce for 1-2 minutes until slightly thickened, filling the kitchen with a sweet and savory scent.

Return the crispy tofu to the skillet and toss gently until the sauce clings to the tofu while maintaining its crispy texture.

Remove from heat, garnish with green onions and sesame seeds, and serve immediately to enjoy the vibrant colors and textures.