Slice the bell pepper, carrot, and cut the broccoli into florets. Mince the garlic and grate the ginger.

Heat the wok over medium-high heat and add a splash of oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.

Add the bell pepper, broccoli, and carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Gently add the cubed soft tofu to the wok and pour in the soy sauce and sesame oil. Stir carefully to avoid breaking the tofu.

Mix the cornstarch with a little water and add it to the wok. Stir until the sauce thickens.

Serve the stir-fry hot, garnished with sesame seeds if desired.