In a large non-stick skillet, heat the sesame oil over medium-high heat. Once hot, add the tofu and cook for 4-5 minutes or until it begins to brown around the edges, flipping to brown various sides of the cubes, cooking an additional 2-3 minutes.
Add the peppers, mix once, and cook until the peppers are crisp-tender, about 3-4 minutes. Add the broccoli and ginger; mix once and cook 3-4 additional minutes.
Add the sauce and stir making sure it coats the veggies and tofu. Cook for 1-2 minutes. Serve immediately over rice or quinoa.