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Tofu squares are pan-fried until golden, then paired with a simple stir fry base that's elevated with Chinese chili oil and an unfairly good braising sauce made with Chinese black vinegar, soy sauce, Sichuan chili flakes, and five spice powder.
For the tofu: Pan-fry the extra firm tofu cubes in 2-3 tablespoons of neutral oil until golden brown on all sides.
For the stir fry: In a wok or large skillet, heat 1 tablespoon of Chinese chili oil over medium-high heat. Add the sliced scallions, ginger, and garlic. Stir-fry for 1 minute until fragrant.
Add the sliced red bell peppers and stir-fry for 2-3 minutes until slightly softened.
For the braising sauce: In a small bowl, whisk together the Chinese light soy sauce, brown sugar, Chinese black vinegar, Sichuan chili flakes, five spice powder, and white pepper (if using).
Pour the braising sauce into the wok and bring to a simmer. Add the pan-fried tofu cubes and gently toss to coat.
In a small bowl, whisk together the cornstarch (or arrowroot) and ½ cup water. Pour this slurry into the wok and let the sauce thicken for 1-2 minutes, stirring constantly.
Remove from heat and drizzle with roasted sesame oil. Garnish with toasted sesame seeds.
Serve the Chinese braised tofu immediately over cooked rice.