Whisk all the sauce ingredients in a bowl or a measuring cup.
Drain the tofu. We used super firm, which doesn't need to be pressed. If you're using extra firm, press the tofu for 30 minutes before proceeding with the recipe.
Cut the tofu into cubes. Heat 3 tablespoons of olive oil in a wok over medium high heat, then add the tofu. Fry in oil until golden, then drain on a paper towel-lined plate.
Heat 3 tablespoons of oil in a wok, then add the eggplant and stir fry until softened, about 4 minutes. Stir constantly, adding more oil when needed, as it soaks up the oil quickly. Drain on a paper towel-lined plate.
Heat 1 tablespoon of oil, stir fry the red bell peppers for 2 minutes, stirring constantly. Drain on a plate.
Heat ½ tablespoon of oil, then add the garlic, ginger, and red pepper flakes and stir fry for 30 seconds. Set aside.
Whisk the sauce again, then pour it into the empty wok and cook until it thickens, about a minute.
Add the garlic mixture and mix it with the sauce, then add the vegetables and tofu. Gently stir until everything is coated with the sauce.
Serve warm, and garnish with green onion and sesame seeds.