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Remove the tofu from the water and drain from any excess water. Press your tofu.
Using a cheese grater, carefully grate half of the tofu into shreds.
For the remaining half, crumble the tofu by hand.
Mix the shredded and crumbled tofu.
If pan-frying, heat a non-stick pan or skillet over medium heat and spray a thin layer of oil.
Leave untouched for 3-4 minutes until golden brown, then flip or mix to cook the remaining side.
For air-frying/baking, preheat your air-fryer or oven to 350F/180C.
On a lined baking tray or air fryer basket, place the shredded tofu and spread it out as thin as possible.
Air-fry for 10-15 minutes or until lightly golden brown, flipping halfway through.
If baking, bake for 25-30 minutes.
While the tofu is cooking, prepare the sauce by mixing all sauce ingredients together.
In the same pan or wok, heat oil over medium heat and add minced ginger. Sauté for 1-2 minutes until aromatic.
Add the bell pepper and chili (if using), cooking for 1 minute until tender.
Add the cooked tofu and pour the sauce over it. Mix and cook until the sauce is absorbed.
Taste and adjust seasoning with more hoisin sauce or maple syrup if needed.
Add chopped green onions and mix well.
Turn off the heat, add sesame oil, and mix everything together.
Serve over steamed rice, garnished with green onions and sesame seeds.