Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove extra moisture. Cut the pressed tofu into ¾ inch cubes, and transfer to a bowl. Season it with salt and pepper. Then add the cornstarch. Mix gently so the tofu is evenly coated with the cornstarch.
In a bowl, mix all the sauce ingredients. Stir and set aside.
Heat a large skillet over medium-high flame. Once hot, add 2 tablespoon oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with paper towel.
To the same skillet, add the remaining ½ tablespoon oil. Add the ginger, garlic and sauté for 30 seconds until the color starts to change.
Then add the red and green bell peppers, and white part of the scallions. Cook for 2 minutes while stirring frequently.
Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu and roasted peanuts. Toss them all together and cook for 1-2 minutes. Turn off the flame.
Garnish with crushed peanuts and chopped green part of the scallions. Serve with jasmine rice.