Dry the Tofu with some paper towel. Cut the Tofu in small cubes and place in a ziplock bag.
In a bowl, mix together Light Soy Sauce, Dark Soy Sauce, Sugar, and Rice Vinegar. Pour the marinade into the bag with the Tofu. Press out some air and seal the bag. Gently swirl the bag around to coat the Tofu with the marinade. Set aside. Remember to occasionally flip the bag during the prep.
Prepare the Stir-fry Sauce. In a bowl, mix together Water, Vegetable Bouillon, Chinese Cooking Wine, Hoisin Sauce, Light Soy Sauce, Dark Soy Sauce, Sesame Oil, and Cornstarch. Stir well until the Cornstarch is dissolved. Set aside.
Cook the Broccoli in a pot of boiling water for 2 minutes for a nice chewy texture. Drain and transfer the Broccoli to a large bowl. Set aside.
Drain the Tofu and discard the marinade. In a wok, add in Vegetable Oil, on medium-high heat. Add the Tofu. Cook the Tofu for 1-2 minutes until golden brown. Flip and do the same for the other side.
Gently stir well the Tofu and move the Tofu to one side of the wok.
Add in 1/2 tbsp Vegetable Oil. Add in Garlic and Ginger. Stir for about 15 seconds until fragrant. Stir well together with Tofu.
Pour the Stir-fry Sauce into the wok. Cook until the Sauce thickens up.
Add in the cooked Broccoli and turn the heat down to low. Coat everything well in the wok. Sprinkle some roasted Sesame Seeds. Stir well again.
Transfer to a plate. Garnish with some chopped Green Onions and more roasted Sesame Seeds. Ready to enjoy!