Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu with a teaspoon of cornstarch to help it crisp during cooking.
Heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the tofu cubes and cook undisturbed for 3-4 minutes until golden brown on the bottom.
Flip the tofu pieces and continue cooking for another 3-4 minutes, ensuring all sides are crispy. Remove the tofu from the pan and set aside.
Add another teaspoon of vegetable oil if needed, then toss in the sliced bell peppers. Stir fry for about 2-3 minutes until they start to soften but still retain some crunch.
Add the minced garlic and grated ginger to the pan along with the vegetables. Cook for another 30 seconds until fragrant, filling the kitchen with a warm aroma.
Return the crispy tofu to the pan, then pour in the soy sauce and sesame oil. Toss everything together so the tofu and vegetables are coated in the savory glaze.
Cook for another 1-2 minutes, allowing the sauce to thicken slightly and the dish to heat through. It should be glossy and sticking lightly to the ingredients.
Serve the stir-fry hot, with rice or noodles if desired. Enjoy the crispy textures and vibrant flavors!
