Drain the silken tofu and cut it into cubes. Slice the bell pepper, carrots, and prepare the broccoli florets.

Heat the sesame oil in a wok over medium-high heat. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.

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

Gently add the cubed silken tofu to the wok. Pour in the soy sauce and carefully stir to combine without breaking the tofu.

Cook for an additional 2-3 minutes until heated through.

Remove from heat and garnish with chopped green onions. Serve hot over rice or noodles.