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1
In a bowl, add the tofu cubes, 1 tablespoon soy sauce, 1/2 tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes to taste.
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2
Toss gently until all the tofu cubes are well coated.
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3
Let sit for half an hour if needed.
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4
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot.
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5
Add the tofu cubes, stirring occasionally, and cook until browned, about 5 minutes.
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6
Transfer tofu onto a plate.
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7
Set aside.
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8
Meanwhile whisk together the remaining soy sauce, vinegar, sesame oil, cornstarch, red pepper flakes, and sugar until well combined.
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9
Set aside.
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10
Add the remaining oil into the skillet or wok.
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11
Add the garlic, ginger and scallions, stirring frequently, and cook until very fragrant, about 50 seconds to 1 minute.
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12
Add the mushrooms, stirring often, and cook until the mushrooms are soft and half of the water is evaporated, about 5 minutes.
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13
Stir in the bell pepper and bok choy, and cook for another 3 minutes.
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14
Add the sugar snap peas, and cook for 1 minute.
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15
Return the tofu cubes to the pan, and poured the sauce over.
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16
Stir until well coated and heated through, 1 minute.
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17
Serve over rice or noodles.
