Let's cook.
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Whisk together the soy sauce, vegetable broth, minced ginger, garlic, and cornstarch in a small bowl until smooth.
Heat half of the sesame oil in a large non-stick skillet over medium-high heat. Add tofu and sear until golden brown on all sides, about 6-8 minutes.
Remove tofu from the skillet and set aside. Add the remaining oil and snap peas to the pan, stir-frying for 3 minutes until bright green and crisp-tender.
Return the tofu to the pan and pour the sauce mixture over the ingredients.
Toss everything together for 2 minutes until the sauce bubbles, thickens, and coats the tofu and peas evenly.
Serve immediately over steamed brown rice or quinoa.
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