Cut the tofu into 1-inch cubes and place them on a plate lined with paper towels. Cover with another towel and set a heavy object on top. Let press for at least 15 minutes to remove excess moisture, which helps achieve crispiness.
Once pressed, transfer the tofu to a small bowl and toss with cornstarch until all pieces are evenly coated. This coating will help create a crispy exterior when frying.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and wait until it shimmers and starts to barely smoke—this indicates it's hot enough.
Carefully add the coated tofu in a single layer. Let it sit undisturbed for 3-4 minutes until the bottom turns deep golden brown and crispy, then flip and cook another 3-4 minutes until all sides are equally crispy. Adjust heat if necessary to prevent burning and listen for a crackling sound as the tofu sears.
Remove the tofu from the pan and place on a paper towel-lined plate to drain excess oil. Set aside.
In the same pan, add a little more oil if needed. Toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant and aromatic. You should smell a warm, savory aroma filling the kitchen.
Add sliced bell pepper and snap peas to the pan. Stir quickly and cook for 2-3 minutes, until the vegetables are just tender but still vibrant and crunchy, with a slight sizzle and bright color.
Return the crispy tofu to the pan. Pour in the soy sauce and drizzle with sesame oil. Gently toss everything together to coat, cooking for another minute until heated through and glazed, with the tofu crackling slightly as it hits the sauce.
Remove from heat and transfer to a serving plate. Finish with a light drizzle of sesame oil if desired, and serve immediately while the tofu is still crispy and the vegetables are vibrant. Enjoy the satisfying crunch in every bite!
