Drain and dry tofu with paper
towels. Cut into 1/2-inch cubes.
Combine soy sauce, water, garlic,
and ginger in wok (or frying pan). Add tofu chunks and cook over medium-high heat
about 5 minutes, stirring gently, until all liquid is gone. Put tofu in a bowl and
Wipe wok and heat oil. Stir-fry
onion and pepper until the mix is translucent. Add mushrooms, snow peas, and broccoli,
stirring constantly, until vegetables are bright and still crisp. Return tofu to wok
heat thoroughly. Garnish with sliced scallions and serve.