Press the Tofu and remove the extra moisture.

Prepare the Sauce -While the Tofu is being pressed, in a bowl, mix the soy sauce, hoisin, rice vinegar, water and 2 tbsp cornstarch. Whisk the ingredients together making sure there are no lumps and keep aside.

Chop the other ingredients - finely chop the spring onions, ginger and garlic. Cut the bell peppers and tofu into 3/4 inch cubes.

Crisp the Tofu - In a bowl, add the tofu cubes and sprinkle 2 tbsp corn starch . Coat the cubes with cornstarch by gently tossing them in the bowl. You can either shallow fry the tofu or follow our Air Fry Tofu recipe if you don't want to fry. In a wok, heat some oil and once hot, throw in the tofu cubes and crisp them evenly on all sides. Keep aside.

Stir Fry - In the same wok add the oil, and cook the aromatics for a minutes - green onions, ginger, garlic and chilies. Next throw in the diced bell peppers and cook the peppers for a minute or two making sure the bell peppers don't loose their crunch. Throw in the tofu. Then whisk the sauce one final time before pouring it into the wok. Add the sauce and gently coat the bell peppers and tofu in the sauce. Cook the sauce until it thickens. Lastly throw in the roasted peanuts and mix well.

Garnish with green onions and cilantro.