Cut the pressed tofu into 1/2-inch cubes.
Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large wok or nonstick skillet over high heat until it shimmers.
Add the sliced onion and cook, stirring frequently, for 2 minutes until it begins to soften.
Add the sliced bell peppers and continue to cook, stirring, for about 5 minutes until the vegetables are crisp-tender and slightly charred.
Using a slotted spoon, remove the onion and pepper mixture from the pan and set aside.
Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the hot pan.
Add the minced garlic and ginger and stir-fry for about 15 seconds until fragrant.
Add the tofu cubes to the pan in a single layer.
Cook, stirring occasionally, for 2-3 minutes until the tofu is lightly browned on all sides.
Pour in the Shaoxing wine and vegetable stock to deglaze the pan, scraping up any browned bits.
Let it bubble and reduce by about half.
Return the cooked onion and peppers to the pan.
Add the soy sauce and chopped scallions.
Stir everything together for 30-60 seconds until the sauce has thickened slightly and the scallions are bright green and glossy.
Serve immediately over rice or noodles.
Don't overcrowd the pan.
Cook in batches if necessary to ensure everything stir-fries rather than steams. This helps develop color and flavor.
