Begin by pressing the tofu to remove excess moisture, wrapping it in a clean towel and placing a heavy object on top for at least 20 minutes. This step helps achieve that crispy crust.
Once pressed, cut the tofu into 1-inch cubes, ensuring each piece is uniform for even frying.
Place the tofu cubes in a small bowl and toss them with cornstarch until lightly coated. This thin layer is key to achieving maximum crunch.
Heat 2-3 tablespoons of vegetable oil in your skillet over medium-high heat until shimmering. Carefully add the coated tofu in a single layer, ensuring not to overcrowd the pan.
Fry the tofu undisturbed for 3-4 minutes, until the edges turn golden brown and crispy. Gently flip the pieces every 1-2 minutes to promote even browning and prevent sticking.
Remove the crispy tofu with a slotted spoon and set on paper towels to drain excess oil. Keep the heat on for stir-frying the vegetables.
In the same pan, add the sliced bell peppers, minced garlic, and ginger. Cook for 2-3 minutes until the peppers are tender but still vibrant and slightly crisp, and the kitchen smells fragrant.
Return the crispy tofu to the skillet and pour in soy sauce and a teaspoon of sesame oil. Toss everything gently to coat and cook for another 1-2 minutes until the tofu shimmers and absorbs the flavors.
Serve immediately while the tofu remains crispy, garnished with optional sliced scallions or sesame seeds for extra flavor and visual appeal.
