Wrap the pressed tofu in a clean towel and place a weight on top for at least 15 minutes to remove excess moisture. Then, cut the tofu into 1-inch cubes and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup to create the stir-fry sauce. Set aside.
Toss the tofu cubes in cornstarch until evenly coated. This helps achieve a crispy exterior.
Heat a large skillet or wok over high heat until shimmering, then add 1 tablespoon of neutral oil. Carefully add the tofu in a single layer and let cook undisturbed for about 2-3 minutes until edges turn golden and crispy.
Flip the tofu pieces gently with a spatula and cook for another 2-3 minutes until all sides are golden brown. Remove the tofu from the pan and set aside.
In the same pan, add another tablespoon of oil if needed, then toss in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant—listen for a sizzling aroma and watch for slight bubbling.
Add the sliced bell peppers and snap peas to the pan. Stir-fry for 2-3 minutes, shaking the pan or stirring constantly until the vegetables are bright, slightly tender, but still crisp and vibrant.
Return the crispy tofu to the pan, then pour the prepared sauce over everything. Toss gently to coat all ingredients evenly, allowing the sauce to bubble and thicken slightly, about 1-2 minutes.
Once the sauce has a glossy, slightly thickened appearance, remove the pan from heat. Sprinkle with toasted sesame seeds and chopped scallions for a flavorful finish.
Serve immediately over steamed rice or noodles for a satisfying, textured meal that balances crunch, chew, and tenderness in every bite. Enjoy the crispy exterior and tender interior of the tofu along with the fresh vegetables and savory sauce.
