Begin by draining the tofu. Then, wrap it in paper towels to absorb excess moisture and place a heavy object on top for about 15 minutes.

In a bowl, combine the cornstarch with a tablespoon of water to create a slurry. Then, add the toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar. Whisk until smooth, and set aside.

Heat a large skillet over medium-high heat and spray with avocado oil. Once hot, add the pressed tofu in a single layer. Let it cook for about 5 minutes until golden brown, then flip and cook for another 5 minutes.

In the same skillet, add a little more oil if needed. Sauté the diced shallots and minced garlic over medium heat for about 2 minutes.

Add the chopped zucchini, carrots, and bell pepper to the pan. Stir-fry for about 10-12 minutes until tender-crisp.

Return the cooked tofu to the pan and pour the sauce over the vegetables and tofu. Cook for about 3 minutes until the sauce thickens slightly.