Press the Tofu for 20-30 minutes to remove excess water.

Cut the tofu into squares or desired shape of choice.

Prep all of your vegetables.

In a pan over medium high heat, add 3 tbsp cooking oil and allow it to heat up.

Add tofu pieces and panfry until golden. Transfer to a paper towel lined plate to wick away excess oil, and cool.

Add all of the sauce ingredients in a cup, and whisk. Set aside until later.

In the same pan with the remaining oil, add in the garlic, ginger, and chopped scallion whites. Sauté for 1-2 minutes. Then add in the Bell Peppers, and sauté for another 1-2 minutes.

Add the sauce mixture, and allow it to heat up. Then add the corn starch slurry, and stir to thicken.

Add the tofu pieces, and combine with the sauce until all pieces are coated and heated through.

Garnished with scallions, and toasted sesame seeds.

Now gently add the Tofu and stir it with the sauce careful not to break the Tofu.

Service with a side of brown rice and enjoy!