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Pat tofu dry and cut into ¾-inch cubes. Gently pat dry again. Toss the tofu with 1 tablespoon each tamari (or soy sauce) and cornstarch in a medium bowl. Set aside.
Whisk water, the remaining 2 tablespoons tamari (or soy sauce), Shaoxing (or sherry), rice vinegar, sesame oil, molasses (or sugar) and the remaining 2 teaspoons cornstarch in a small bowl. Place next to the stove.
Heat 1 ½ tablespoons peanut (or canola) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer; cook, undisturbed, until golden brown on one side, about 1 minute. Stir and continue cooking until all sides of the tofu are golden brown, about 3 minutes more. Transfer the tofu to a bowl.
Add the remaining 1 ½ tablespoons peanut (or canola) oil to the pan. Add chiles (or crushed red pepper), scallion, garlic and ginger; cook for 10 seconds. Add red bell pepper, green bell pepper, onion, celery and peanuts; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir the sauce and add it to the pan along with the tofu. Cook, stirring, until the sauce thickens and the tofu and vegetables are coated with sauce, about 1 minute.