Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss gently with a tablespoon of cornstarch or arrowroot powder for extra crispness.
Heat the large skillet over medium heat and add two tablespoons of oil. Once shimmering, carefully add the tofu cubes in a single layer. Cook for 4-5 minutes per side, gently flipping until all sides are golden and crispy. Remove from the skillet and set aside.
In the same skillet, add a little more oil if needed, then toss in the sliced bell peppers and julienned carrots. Sauté over high heat for about 3-4 minutes, stirring frequently, until vegetables are vibrant, slightly charred, and tender.
Add the minced garlic and grated ginger to the vegetables. Cook for about 30 seconds, until fragrant and spicy, filling your kitchen with a warm, inviting aroma.
Return the crispy tofu to the skillet. Drizzle with soy sauce and sesame oil, then toss everything gently to coat. Cook for another 2 minutes, allowing flavors to meld and the sauce to slightly thicken.
Add the mixed vegetables, such as spinach or snap peas, and stir to combine. Cook for another minute until greens are just wilted and everything is heated through.
Remove from heat and squeeze a little lemon juice over the dish to brighten the flavors. Sprinkle with chili flakes or sliced scallions for an extra pop of heat and freshness.
Serve immediately, straight from the skillet, with rice or noodles if desired. Enjoy the combination of crispy, tender, and vibrant flavors in every bite!
