1. Place tofu cubes between 2 plates with paper towels just long enough to get the water out. I usually leave it for about 10 minutes, then change the paper towels and leave for about another 10 minutes.
2. Transfer tofu into a big bowl and spray the cubes with olive oil (just enough so that the cornstarch will stick) then coat the cubes with cornstarch.
3. In about 1 tablespoon coconut oil, pan fry the the prepared tofu on medium heat by itself until lightly golden.
4. Add the other chopped ingredients and cook until pepper is slightly tender. I like my vegetables al dente, so I don't cook for very long. Add soy sauce at the end and let it simmer for another 2-5 minutes.
This dish is very easy, healthy and delicious!
Source of recipe: I modeled this recipe after an Indian dish that I used to love when I ate dairy (instead of the tofu, it was made with cheese).