Press the tofu, if you haven't already, then tear it into organic shapes and add to a bowl. Add the soy sauce and oil, and toss well to coat.

Then, in a small bowl, mix the white pepper, red pepper flakes, and the cornstarch. Sprinkle this all over the tofu, tossing well to coat. If the tofu is a bit too wet, then add in some more cornstarch, 1 to 2 teaspoons at a time, and toss well.

Heat a skillet over medium-high heat, and add the oil. Once the oil is hot, add the tofu to the skillet. Stir occasionally, and flip the tofu pieces around until crispy on most of the edges. This can take anywhere from 5 to 8 minutes, depending on your skillet and your stove. Remove the tofu from the skillet.Bake instead: spread the tofu on parchment lined baking sheet and bake at 400deg F(205c) for 20 minutes.

Add the other teaspoon of oil to the same skillet, reduce the heat to medium . Once hot, add in the ginger and garlic, and cook for 15 seconds.

Add in the onion, bell peppers and other veggies, if using, ** and a pinch of salt. Toss well, then add in all of the sauces and the brown sugar, and mix really well.

Bring to a good boil for 2 to 3 minutes, then mix the cornstarch in the water, and add it to the skillet, and bring that to a boil. Simmer for another minute or two for it to thicken, then turn off the heat. Taste and adjust the flavor and add a bit more soy sauce, if you want, or salt, or sugar for sweet, if you like.

Fold in the crisped up tofu, and then switch off the heat. Garnish with sesame seeds and green onion and serve over rice, noodles, lettuce wraps, or however you like!

Store refrigerated for upto 3 days