Drain the tofu. Wrap it in a double layer of paper towels and press down lightly to absorb the excess moisture. Cut the tofu into 3⁄4-inch cubes.

In a large nonstick skillet or wok, heat the avocado oil over medium-high heat. When the oil is hot, add the tofu. Drizzle with 1 tablespoon of soy sauce. Sauté, stirring every few minutes or so, until the tofu is browned on most sides, 8 to 10 minutes. Add the garlic, about two-thirds of the green onion, the ginger, red pepper flakes (if using) and the remain- ing 1 tablespoon soy sauce. Stir and cook until fragrant, about 1 minute.

Add the broccoli and cook until crisp-tender, 4 to 6 minutes. Stir in the sesame oil and sprinkle in the sesame seeds (if using). Remove from the heat and garnish with the remaining green onions. Add more soy sauce, if needed.