Rehydrate dried tofu in a bowl with 2 cups hot water for 15 - 20 minutes. Drain and slice tofu into ¼ inch strips. If using deep fried tofu, soak in hot water for a few minutes to remove excess oil. Drain and cut into slices about ¼ inch thick.
In a wok, heat sesame oil. Sauté garlic until fragrant. Add red and green chilies and reconstituted tofu. Stir fry for 1 minute.
Add soybean sprouts, soy sauce, and salt. Stir-fry for another 3 minutes on high heat.
Remove, garnish with sesame seeds, and serve immediately.