Press extra-firm tofu for at least 30 minutes to remove excess water, then cut into 1-inch cubes.

In a small bowl, combine 1 tablespoon soy sauce, cornstarch, and 1 tablespoon of water. Toss the sliced pork with this mixture and set aside.

Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry on all sides until golden brown and crispy. Remove from the pan and set aside.

Add a little more oil if needed, then add the marinated pork to the hot pan. Fry until browned and cooked through, about 3-5 minutes. Remove from the pan and set aside with the tofu.

In the same pan, add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.

Add broccoli, carrots, and red bell pepper. Stir-fry for 3-5 minutes until vegetables are tender-crisp.

While vegetables cook, whisk together remaining 1 tablespoon soy sauce, sesame oil, broth, brown sugar, and rice vinegar in a small bowl to make the sauce.

Pour the sauce over the vegetables, stirring constantly until it thickens, about 1-2 minutes.

Return the crispy tofu and cooked pork to the pan with the vegetables and sauce. Toss everything gently to combine and coat evenly.

Serve immediately with steamed rice or noodles.