1. Press the tofu for 15 to 20 minutes wrapped in a clean towel with something heavy on top, then cut it into bite sized cubes.

2. Toss the tofu cubes with 1 tablespoon soy sauce and 1 teaspoon cornstarch until evenly coated.

3. In a small bowl whisk together remaining 2 tablespoons soy sauce, hoisin sauce, rice vinegar, vegetable broth, 1 teaspoon sesame oil, minced garlic, grated ginger, remaining 1 teaspoon cornstarch, brown sugar, and red pepper flakes if using.

4. Heat a large nonstick skillet or wok over medium high heat and add 1 tablespoon neutral oil.

5. Add the tofu in a single layer and cook several minutes per side until deeply golden and crisp, then transfer to a plate.

6. Add remaining 1 tablespoon neutral oil to the skillet and sauté the sliced mushrooms until browned and their liquid has evaporated.

7. Add the broccoli florets and stir fry 3 to 4 minutes until bright green and crisp tender, adding a tablespoon of water if you want softer broccoli.

8. Return the crispy tofu and any juices to the pan with the vegetables.

9. Stir the sauce, then pour it into the skillet and cook, stirring, 1 to 2 minutes until thickened and glossy and everything is well coated.

10. Turn off the heat, drizzle remaining 1 teaspoon sesame oil over the stir fry, and sprinkle with sesame seeds and chopped cilantro or green onions.

11. Serve hot over steamed rice, brown rice, or noodles and enjoy immediately.