Press the tofu for 15 minutes, then tear it into organic shapes. Add the tofu to a bowl, then add the soy sauce and toss well.

In a small bowl, mix the garlic powder, black pepper, cornstarch, and rice flour. Sprinkle the mixture all over the tofu, then toss for a few seconds to coat evenly.

Heat a skillet over medium-high heat and add two teaspoons of oil. Once the oil is hot, add in the coated tofu. Spread it out evenly in one layer and cook for 2 to 3 minutes. Flip the tofu and continue to cook for another 2 to 3 minutes. Continue flipping until all sides of the tofu are golden and crisp, a total of 7 to 8 minutes.

Remove the tofu from the skillet, add another 2 teaspoons of oil, and reduce the heat to medium-low. Add in the chopped garlic, ginger, and green chili, and mix well. Cook until the garlic is golden, about 2 minutes.

Mix in the green onion whites, onion, green bell pepper, black pepper, and salt. Increase the heat to medium and cook for another 2 minutes.

Add in the ketchup, soy sauce, sambal oelek, vinegar, and ¼ cup of the water. Mix well, and bring to a boil.

In a small bowl, mix the cornstarch with the remaining ½ cup water, then add it to the skillet. Bring to a boil, then taste and adjust salt and flavor.

Once the sauce thickens, turn off the heat. Add in the crisp tofu, and toss well. Garnish with reserved green onion tops, and serve.