Step 1

Whisk 3 Tbsp. distilled white vinegar, 2 Tbsp. honey, 2 Tbsp. Sriracha, 1 Tbsp. ketchup, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ cup water in a small bowl to combine. Set sauce aside.

Step 2

Arrange one 14-oz. package extra-firm tofu, drained, patted dry, cut into 2" cubes, in a single layer on a rimmed baking sheet or large plate. Sprinkle 3 Tbsp. cornstarch over tofu 1 Tbsp. at a time, gently tossing and pressing into tofu after each addition, until well coated on all sides. Season with salt.

Step 3

Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Once oil is shimmering, reduce heat to medium and, working in batches if needed, arrange tofu in pan in a single layer. Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer to a kitchen towel or paper towels and let drain. Reserve pan with any excess oil.

Step 4

Remove dark green parts from 2 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts. Set reserved pan over medium heat. Add white and pale green parts of scallions and 2 garlic cloves, finely chopped, and cook, stirring often, until translucent, about 2 minutes. Sprinkle 2 tsp. garam masala over scallions and garlic, then season with salt. Cook, stirring, until fragrant, about 30 seconds. Add 1 green bell pepper, ribs and seeds removed, cut into 1" pieces, and cook, stirring often, until crisp-tender, about 2 minutes. Add reserved sauce and cook, stirring occasionally, until bubbling and slightly thickened, about 3 minutes. Add tofu and cook, stirring, until coated in sauce, about 45 seconds. Immediately remove from heat.

Step 5

To serve, transfer tofu mixture to a platter and top with reserved scallion greens.