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Press the tofu - Wrap the tofu in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Slice the tofu into about 4-6 slices, then rip each slice into bite sized chunks.
Add the tofu pieces to a large bowl, then add the olive oil, cornstarch, salt and pepper and stir gently to combine.
Arrange in an even layer on the prepared baking sheet and bake for 25-30 minutes, until golden and crispy on the outside. Remove from the oven and set aside.
In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved and set aside.
In a large skillet over medium-high heat, warm the olive oil.
Add the onion, bell pepper and celery and sauté for 3-5 minutes, until the vegetables brighten in color but not until they are super soft.
Add the garlic and ginger and cook for one more minute, stirring constantly.
Add the baked tofu to the skillet with the vegetables. Stir the sauce one last time before pouring into the skillet.
Stir to combine, and cook for another minute. The sauce will thicken slightly.
Serve with rice and enjoy!