Press the Extra-Firm Tofu for 15–20 minutes to remove excess moisture, wrap in a clean kitchen towel and place something heavy on top. Cut into bite-sized cubes.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cornstarch-coated tofu and sauté for 6–8 minutes until golden and crispy. Remove and set aside.

In the same skillet, add another tablespoon of vegetable oil, chopped onion, sliced zucchini, and both red and yellow bell peppers. Stir fry for 4–5 minutes until the zucchini is tender.

Add minced garlic and grated ginger, cooking for an additional 30 seconds.

Pour in the soy sauce, rice vinegar, maple syrup, and sriracha over the vegetables. Add the crispy tofu back into the skillet and stir well.

Remove from heat, garnish with sliced green onions, and serve hot over steamed rice or noodles.