Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.

In a heated pan, add a splash of sesame oil and sauté the garlic and ginger until fragrant.

Toss in the mixed vegetables and cook until just tender. Stir in soy sauce, salt, and pepper. Remove from heat and mix in cornstarch and green onions.

After pressing, cut the tofu into thick slices and create a pocket in each slice for the filling.

Gently fill each pocket with the vegetable mixture.

In a pan, heat up some sesame oil over medium heat and fry the stuffed tofu until golden brown and crispy on both sides, about 3-5 minutes per side.

Transfer the crispy tofu to a paper towel to drain excess oil and serve immediately with a sprinkle of green onions and a side of soy sauce for dipping.