Start by draining the tofu and pressing it to remove excess liquid. Place the tofu block between layers of paper towels or clean kitchen towels, and place a heavy object (like a plate or a can) on top. Press for 15 minutes before cooking.(it is optional)

Once the tofu is pressed, cut it into slices. Gather all the ingredients and cut bell peppers, garlic, and ginger into small pieces. Cut green onions into green and white parts. Set everything aside.

In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing cooking wine, sugar, Dou bang jiang, and water to make the sauce.

Heat cooking oil in a non-stick pan or wok over medium-high heat. Once the oil is hot, carefully set the tofu slices in the skillet in a single layer, making sure not to overcrowd the pan. If you are using a smaller pan, you may need to cook the tofu in batches. Cook the tofu for 3-4 minutes on each side or until golden brown and crispy outside. Use a spatula to gently flip the tofu cubes halfway through cooking to ensure even browning. Transfer the cooked tofu slices to a plate and set aside.

In the same wok, add the green onion white parts, ginger slices, and garlic, and stir until fragrant. Stir in the red and orange bell pepper pieces, and stir fry for about 1 minute.

Pour the premade sauce over the vegetables. Then fold the cooked tofu slices on top. Gently toss to coat the tofu evenly with the sauce. Let everything simmer for 3-5 minutes on low heat.

Garnish with green onion pieces. Serve hot with steamed white rice and your favorite side dishes. Enjoy!