Drain the tofu and give the block a few good squeezes between your hands over the sink to get out the excess water. Slice into cubes about ½ inch (1.5 cm). Pat the cubes dry with a towel and set aside to air dry while you prepare the other ingredients.
Prepare the rice and veggies for your bowls before frying the tofu so that you can serve the bowls while the tofu is still hot and crispy.
Combine all the ingredients for the sauce in a small food processor and blend until smooth. If you don’t have a small food processor, finely mince the ginger and garlic and combine all the ingredients in a bowl and mix well. Taste and adjust if you want it spicier, sweeter, more sour, etc. The sauce should be thick but pourable. If you cannot pour it, add another tablespoon of water.
Place the cubed tofu in a container with a lid and add 2 tablespoons of cornstarch. Shake the container to cover all the tofu with cornstarch. If it’s not all well coated, add an additional tablespoon of cornstarch.
Heat the oil in a large pan over medium heat. Add the tofu and fry for a couple of minutes on the first side until golden. Flip the cubes to fry until golden on each side.
Add about half the hoisin peanut sauce to the tofu and stir well so that it’s all coated and the sauce is beginning to caramelize - this just takes a few seconds. Remove from the heat.
Divide the rice between 4 bowls and top with the tofu and veggies. Place the remaining sauce in a small bowl to drizzle over the bowls.