Drain and press the tofu between paper towels to remove excess moisture for about 15 minutes, then cut into bite-sized cubes.

Whisk together cornstarch and a few tablespoons of water in a bowl until smooth; add sesame oil, tamari, ginger, and rice vinegar and combine.

Heat a non-stick skillet over medium-high heat, spray with avocado oil, and add tofu cubes; cook for about 10 minutes until golden brown and crispy.

In the empty skillet, add more avocado oil if needed, then sauté chopped shallots and minced garlic for 2-3 minutes until translucent.

Add sliced zucchini, chopped carrots, and bell pepper to the skillet; cook for about 10-12 minutes until vegetables are tender but still crisp.

Return crispy tofu to the skillet, pour sauce over, and toss gently; cook for an additional 3 minutes until everything is heated through.

Serve immediately, garnished with optional green onions, parsley, or sesame seeds.