How to make it
Use a paper towel to remove excess moisture from the tofu and chop the tofu into ¾-inch cubes.
Heat the oil until it starts to smoke. Add the tofu and stir-fry for five minutes on all sides or until the edges are crispy and golden brown. Set aside.
Add the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger to the wok and toss until aromatic. Add the rest of the seasonings, stirring until the sauce has combined.
Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.
Add the tofu, Shaoxing rice wine and the cornstarch slurry then stir-fry for two minutes. Continue to stir-fry for three minutes then quickly toss for one minute until the sauce has thickened. Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!