Press the tofu for 10–15 minutes: wrap the 14 oz block in paper towels or a clean kitchen towel, place a flat cutting board on top and weigh it with cans or a heavy skillet. Pressing removes excess water so the tofu crisps instead of steams when it hits the hot pan.

While tofu presses, prep the vegetables: thinly slice the red bell pepper, break the broccoli into small, even florets (so they cook quickly and evenly), julienne the carrot, mince the garlic and grate the ginger. Having everything ready helps a quick stir-fry stay crisp and bright — the technique depends on speed.

Cut the pressed tofu into 3/4–1-inch cubes or slabs depending on your preference for bite-sized pieces. Pat the pieces dry with paper towels to remove remaining moisture — the drier the surface, the better the Maillard crust when searing.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat. Sear the tofu in a single layer without crowding (work in two batches if needed), about 3–4 minutes per side, until deep golden and crisp. Searing on high heat develops a caramelized crust that adds savory depth and prevents the pieces from falling apart.

Transfer seared tofu to a plate and keep warm. Reduce heat to medium. Wipe the pan lightly if there are burned bits, leaving the fond (browned bits) — that fond is flavor. Add the sesame oil and then the garlic and ginger; sauté for 20–30 seconds until fragrant. Blooming aromatics in oil releases their essential oils and flavors the whole dish.

Add the broccoli and sliced red pepper to the pan and stir-fry for 2–3 minutes — just enough to brighten the vegetables and begin to tenderize them. Then add the julienned carrot and edamame and continue to stir-fry 1–2 minutes. Working in this order ensures each vegetable finishes at the right doneness: broccoli needs a little more time than carrot strips and edamame.

Return the tofu to the pan, pour in the 2 tbsp soy sauce/tamari and toss everything to coat. The soy creates a glossy savory glaze and rehydrates the slightly drier tofu surface; tossing while the pan is hot helps the sauce cling to the pieces.

Taste and adjust seasoning with a pinch of salt or a splash more soy if needed. Cook 30–60 seconds more to let the sauce reduce slightly and caramelize onto the tofu and vegetables; this final sizzle concentrates flavor and gives a pleasant stickiness.

Divide the 2 cups of cooked jasmine rice between two bowls or plates. Spoon the tofu and vegetable stir-fry over the rice, drizzle any pan juices over the bowls, and finish with 1 tbsp chopped peanuts and an optional sprinkle of toasted sesame seeds for crunch and nuttiness.

Serve immediately while hot. Leftovers: store tofu and vegetables separately from rice if you want to retain textures; reheat gently in a skillet over medium heat, adding a splash of water or soy to revive the sauce.