Begin by draining the tofu, then wrap it in paper towels to absorb excess moisture. Place a flat weight on top, such as a heavy skillet, and let it press for about 15 minutes while you prepare the other ingredients.

In a small bowl, create a slurry by mixing cornstarch with a few tablespoons of water until smooth. Then, whisk in the toasted sesame oil, tamari or soy sauce, ground ginger, and rice vinegar to form a rich sauce.

Heat a large non-stick skillet over medium-high heat, spraying it with avocado oil to prevent sticking. Once the pan is hot, add the pressed tofu cubes and sauté for about 10 minutes, flipping halfway until golden brown.

In the same skillet, add a splash more oil if necessary, and toss in the diced shallots and minced garlic. Sauté for about 2 minutes until fragrant and translucent.

Add the sliced zucchini, chopped carrots, and bell pepper to the pan, stirring to combine. Sauté the vegetables for 10-12 minutes, allowing them to soften while retaining some crunch.

Return the sautéed tofu to the pan with the vegetables and pour the prepared sauce over everything. Stir gently to coat all ingredients evenly, cooking together for an additional 3 minutes.

Transfer the stir fry to a serving bowl while it's still hot, and serve alone or over grains or noodles. Garnish with chopped green onions, parsley, or sesame seeds.