Step 1

Cut the pressed tofu into bite-size, about 2 inches square. Season with light soy sauce and set aside for 30 minutes to drain off the excess liquid.

Step 2

Coat the tofu with cornstarch. Shake off the excess. Pan-fry the tofu with some oil in a pan, to brown both sides. Removed.

Step 3

Cut the onions into small chunks, bell peppers into small pieces, and cucumber into wedges.

Step 4

Saute the minced garlic and ginger until aromatic. Add the vegetables and stir-fry over high heat until they start to smell fragrant.

Step 5

Add the sauce (B) to the vegetables and stir it continuously until it starts to boil.

Step 6

Return the tofu to the pan. Mix well with the sauce and serve.