Remove the ginger garlic sauce from the stir-fry kit and set aside.
Wrap the tofu in a clean paper and place a heavy book or cast-iron skillet on it for about 10 minutes to remove as much liquid as possible. Remove the paper towel and cut tofu into 1 inch squares.
Preheat a large no-stick skillet or wok with olive oil. Toss tofu squares with half of the ginger garlic sauce and add to the pre-heated skillet.
Let cook for 7 – 10 minutes, using tongs to flip the tofu every few minutes for even cooking.
Add the vegetables from the kit to the pan and sauté for an additional 5 minute. Add sauce and sauté for another 2 minutes.
Remove from heat and season with salt and pepper. Top with chives, microgreens or parsley (if using), lime juice, and toasted sesame seeds. Serve right away.
