Press the tofu and pat dry to remove excess moisture.

Cut tofu into medium (bite sized) cubes or break tofu apart by hand.

To a large mixing bowl, layer in corn starch and tofu pieces, and shake to dry coat the tofu pieces.

Season the tofu with ground black pepper, light soy sauce, cooking oil

Transfer the tofu to a parchment lined air fryer tray or bucket, spread them out evenly to avoid tofu pieces layering.

Air fry the tofu at 350-400 F (175-205 C) for 15-20 minutes depending on air fryer.

To a wok over medium-low heat, add 1 tbsp cooking and allow it to heat up.

Add in minced garlic, grated ginger, dried red chilies, and white parts of the scallions. Sauté for 1-2 minutes until fragrant.

Add the broccoli florets to the wok, and sauté until broccoli turns vibrant green, approximately 30-45 seconds. Then add the red bell pepper strips, and sauté for another 30 seconds.

Push the vegetables to the sides of the wok creating space in the center, and add in 3 tbsp. light soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. brown sugar, and 1 tbsp. rice vinegar. Stir to combine all ingredients until sauce is glossy.

To the wok, add the corn starch slurry and stir continuously to allow the sauce to thicken.

Add the air fried tofu pieces, and stir until all ingredients are coated in the sweet and savory sauce.

Turn off the heat, and finish with scallion greens, and sesame seeds.

Serve with a side of brown rice, jasmine rice, or noodles and enjoy!