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Slice your block or blocks of tofu into ¾ to 1-inch thick slabs. Place them on a tray and then leave to freeze at least overnight to harden.
After freezing the tofu, leave it to thaw in room temperature until the ice has melted.
When soft, carefully squeeze out the water from the tofu.
Mix all the sauce ingredients together in a bowl. Feel free to adjust the seasonings depending on your desired taste.
Heat a large non-stick pan or skillet over high heat. Add some oil to the pan. Once hot, place the slabs of tofu.
Leave the tofu to cook for 3 to 4 minutes on each side until golden brown.
Lower the heat to medium. Add in the sauce to the tofu.
Once the sauce bubbles, lower the heat and mix well since the sauce will slowly thicken.
Leave the tofu to cook in the sauce until it has absorbed the sauce and thickened into a glaze.
Turn off the heat and then slice the tofu into half, if desired.
Prepare some sliced bell peppers and onion to cook down in the sauce.
Sauté the vegetables until tender and serve it along with the tofu.