Sesame Tofu Delight

Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.

Transfer tofu to a cutting board, flip it on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.

Place tofu cubes in a medium-sized shallow container in an even layer.

In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit.

In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar, and Sambal Oelek. Whisk to combine.

Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter). Fry the tofu for 8-10 minutes, flipping every minute, to brown all sides. Transfer to a plate.

Add remaining 1 tablespoon of sesame oil to the pan, then add ginger, garlic, and scallion whites. Sauté for 30 seconds.

Increase heat to high and add the chopped zucchini and red bell peppers. Cook for 3-4 minutes, stirring until slightly cooked, then add the tofu and sauce.

Cook, stirring often, for 2-4 minutes until the sauce is thickened.

Serve by sprinkling chopped peanuts and scallion greens on top. Enjoy immediately.