Drain the tofu and enclose it in a clean dish towel, pressing it under a heavy object for 10 to 15 minutes, changing the towel halfway through. While pressing, mix all sauce components in a bowl or measuring cup and prepare the vegetables and aromatics.

Cut the tofu into four even slabs, then rotate and slice each into ⅓-inch wide cubes. Place tofu pieces in a large mixing bowl.

Combine salt, white pepper, garlic powder, five spice powder (if using), and cornstarch in a small bowl. Evenly sprinkle half the mixture over the tofu, gently flip, and coat with the remaining mixture using your hands.

Set a paper towel-lined surface nearby. Heat a flat-bottomed wok over medium-high until it begins to smoke lightly. Add 3 tablespoons oil, swirling to coat the pan. Add the tofu in a single layer and cook for 3 to 5 minutes, shaking the pan periodically until the underside is golden. Flip and continue frying for another 2 to 4 minutes until browned but not burnt. Transfer tofu to the prepared surface to drain. Wipe the wok clean.

If working in batches due to wok size, repeat frying with remaining tofu.

Return wok to high heat until smoking again, then pour in the remaining tablespoon of oil. Add chopped garlic and ginger, stir-frying for 20 to 30 seconds to release their aroma.

Introduce the vegetables to the wok, beginning with firm ones like carrots or broccoli, cooking for 1 to 2 minutes. Follow with softer vegetables, such as bell peppers, and cook an additional 1 to 1.5 minutes. Pour in the pre-mixed sauce and stir fry for 2 ½ minutes. Add any leafy vegetables like bok choy at the end, stir-frying for an extra 30 seconds until wilted.

Stir together the cornstarch and water mixture, add it to the wok, and stir until the sauce thickens and glistens.

Remove from heat. Add tofu back into the wok along with chopped cilantro, sesame seeds, and sesame oil. Toss thoroughly to coat all ingredients.

Serve hot over cooked rice.