Begin by draining the firm tofu and pressing it gently to remove excess moisture.

Cut the tofu into bite-sized cubes, about 1-inch in size, and set aside.

In a mixing bowl, combine cubed tofu with soy sauce, ginger, and garlic. Let it marinate for at least 15 minutes.

Heat a non-stick pan over medium-high heat and add sesame oil. Once hot, add the marinated tofu cubes in a single layer and stir-fry for about 6-8 minutes until golden brown.

In the same pan, add more sesame oil, sliced carrots, and chopped cabbage. Sauté for around 5-7 minutes until tender-crisp.

Return the crispy tofu to the pan, drizzle with additional soy sauce and sesame oil, and toss gently for 1-2 minutes until well combined.

Remove from heat and serve over a bed of rice or quinoa.