Begin by draining the firm or extra firm tofu to remove excess moisture. Wrap the tofu in a kitchen towel and place a heavy pan on top for about 10 minutes. Slice the tofu into bite-sized cubes.

In a medium bowl, whisk together the cornstarch with a splash of water to create a slurry. Then, add toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar to the bowl and mix until combined.

Heat a non-stick skillet over medium-high heat and lightly spray with avocado oil. Add the cubed tofu, season with salt and pepper, and cook untouched for about 5 minutes. Flip and cook for another 5 minutes until golden brown and crisp.

Remove the tofu and set aside. In the same pan, add more avocado oil if needed, then sauté the diced shallots and minced garlic for 2-3 minutes until fragrant.

Add the sliced zucchini, carrots, and bell pepper to the pan. Sauté for about 10-12 minutes until the vegetables are tender yet crunchy.

Return the crispy tofu to the pan and pour the prepared sauce over everything. Cook for an additional 3 minutes on medium heat.

Serve hot on its own or over grains or noodles. Garnish with green onions, parsley, or sesame seeds.