Begin by draining the firm or extra-firm tofu, then wrap it in a clean kitchen towel to press out excess moisture for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.

In a small bowl, create a slurry by mixing cornstarch with a bit of water until smooth. Then, whisk together tamari, toasted sesame oil, ground ginger, rice vinegar, salt, and pepper in another bowl, integrating the slurry into this mixture.

Heat a non-stick skillet over medium-high heat and add a touch of avocado oil spray. Once shimmering, add cubed tofu and season lightly with salt and pepper. Cook undisturbed for about 5 minutes until golden brown; flip and cook for another 5 minutes until crisp. Remove tofu from the pan.

Using the same skillet, add a little more oil if needed, then toss in diced shallots and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Introduce chopped zucchini, peeled carrots, and sliced bell pepper to the skillet, stirring to combine. Sauté for approximately 10-12 minutes, allowing the veggies to soften but remain slightly crisp.

Return the crispy tofu to the skillet and pour the prepared sauce over. Stir gently to coat everything evenly and cook for an additional 3 minutes until the sauce thickens slightly.

Remove from heat and give the stir fry a final toss. Serve hot on its own or over grains like brown rice or quinoa. Garnish with green onions, parsley, or sesame seeds.