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<p>Wrap tofu in a clean towel and place a heavy object on top to press out excess moisture for about 15 minutes. This helps the tofu become crispier when fried.</p>
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<p>Toss the tofu cubes in cornstarch for extra crispiness.</p>
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<p>&nbsp;In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.</p>
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<p>Add tofu cubes and cook for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove from pan and set aside.</p>
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<p>&nbsp;In the same pan, add a bit more oil if needed, then saut&eacute; garlic and ginger for about 1 minute. Add bell pepper, carrot, and zucchini, and stir-fry for 3-4 minutes, until slightly tender but still crisp.</p>
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<p>Return the tofu to the pan. Add soy sauce, rice vinegar, and chili flakes. Stir well to combine and cook for an additional 2-3 minutes to allow the tofu and vegetables to absorb the flavors.</p>
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<p>Garnish with green onions and sesame seeds. Serve hot with rice or noodles.</p>
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