Drain the tofu as much as possible and then chop into bite size pieces. Sprinkle some cornflour onto a plate and roll the tofu pieces in the cornflour.
Add 2 tablespoons of sesame oil to a pan and once hot, add the tofu pieces. Cook for around 8 minutes altogether, flipping them over every few minutes so that they brown a little on each side.
Once the tofu is browned, remove them from the pan.
Make the sauce by combining all of the sauce ingredients together in a cup and stirring together.
Add another tablespoon of oil to the pan and cook the onions and garlic for about 5 minutes until the onions start to soften. Add the chopped pepper, sliced carrot and grated ginger and stir. Cook for another 2-3 minutes.
Add the sauce to the pan. Bring to a gentle simmer and cook for another 5 minutes on a medium heat.
Add the tofu back to the pan and stir into the sauce. Cook for a minute or two to bring the tofu back up to serving temperature.
Serve with some rice or noodles. Sprinkle on some sesame seeds and top with chopped spring onion.
