Begin by draining the firm tofu, then wrap it in a clean kitchen towel and place a weight on top for about 15 minutes to squeeze out excess moisture. Once pressed, cut the tofu into bite-sized cubes and set it aside.

In a small bowl, combine two tablespoons of cornstarch with a quarter cup of water, stirring until fully combined. Then, whisk in two tablespoons of tamari or soy sauce, one tablespoon of rice vinegar, one tablespoon of toasted sesame oil, and one teaspoon of ground ginger. Mix thoroughly and set aside.

Heat a tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the prepared tofu cubes in a single layer and cook for about 5-7 minutes until golden brown and crispy on all sides. Remove it from the pan and set aside.

In the same skillet, add a little more avocado oil if needed, and toss in one diced shallot and two cloves of minced garlic. Sauté these aromatics over medium heat for about 2-3 minutes.

Add the chopped zucchini, carrots, and bell peppers into the skillet. Cook for 10-12 minutes until they are tender yet still slightly crisp.

Return the golden tofu to the skillet and pour the prepared sauce over the mixture. Toss everything together to coat well, cooking for another 3 minutes until the sauce thickens.

Remove from heat and transfer your stir fry onto serving plates. Garnish with chopped green onions, fresh parsley, or toasted sesame seeds.