HOW TO MAKE TOFU CRISPY: Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
HOW TO STIR FRY THE VEGGIES: In a large non-stick skillet or wok, heat 1½ tbsp of oil on medium heat. Add the fresh garlic and ginger and fry for about 10-15 seconds until fragrant.
TO PREPARE THE SAUCE: Whisk all the sauce ingredients until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice.
FINAL STEPS: Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu.