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Start by making the black pepper sauce. In a small bowl, combine the soy sauce, maple syrup, crushed black pepper, and ginger. Whisk until everything is well combined and set aside.
Preheat your oven to 400˚F and start preparing the tofu by cutting it into 1″ cubes.
Add the tofu cubes to a medium bowl and toss with the cornstarch until the tofu is evenly coated.
Transfer tofu to a lined baking tray with parchment paper and evenly spread the tofu. Bake for 25-30 minutes until it starts to brown and crisp up. Remove from the oven and set aside.
Preheat a non-stick frying pan or cast iron skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes.
Add the crispy tofu to the pan with the sautéed vegetables, pour in the black pepper sauce, and stir until all of the tofu pieces are fully covered. Cook for 1-2 minutes while consistently stirring. The sauce will slightly thicken as it cooks.
Serve over brown rice and garnish with shredded carrots and chopped green onions.