Press and prepare the tofu: Remove the tofu from its packaging and wrap it in a clean tea towel or several layers of paper towels. Place a heavy object on top, like a cast-iron skillet or a few cans, and let it press for 15 minutes. Once pressed, cut the tofu into 2cm cubes. You'll notice the cubes feel firmer and look less watery – this is key for a good sear.

Toast the sesame seeds: In a small dry pan over medium heat, add the sesame seeds. Toast them, shaking the pan frequently, until they become fragrant and just start to turn a pale golden brown, about 2 minutes. The smell will shift from raw to nutty and warm. Immediately transfer them to a small bowl to cool.

Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sriracha or chili flakes. Set this mixture aside. You should see a rich, ruby-red liquid that smells sweet and tangy with a hint of heat.

Coat and cook the tofu: Place the cubed tofu in a mixing bowl and sprinkle over the cornflour. Toss gently until each cube is evenly coated; the tofu will look dusty and pale. Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium-high heat. Once the oil shimmers and a piece of tofu sizzles when added, carefully place the tofu cubes in a single layer. Cook for 4-5 minutes without moving them, until the bottoms are a deep, golden brown. Flip each piece and cook for another 4-5 minutes. The kitchen will fill with a nutty, toasted aroma, and the tofu will sound crisp when stirred.

Sauté the aromatics and vegetables: Remove the tofu from the pan and set it aside on a plate. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until they become fragrant – you'll smell a sharp, pungent note. Immediately add the sliced bell peppers and carrot. Stir-fry for 3-4 minutes. The peppers will soften slightly and brighten in colour, and you'll hear a satisfying sizzle as they hit the hot pan.

Combine everything: Return the crispy tofu to the pan with the vegetables. Pour the prepared sauce over everything, then add the sliced spring onions. Toss and stir for 1-2 minutes, until the sauce thickens and glazes the tofu and vegetables. The sauce should cling to each piece, creating a glossy, sticky finish. The sound will change from a loud sizzle to a gentler bubbling as the sauce reduces.

Finish and serve: Remove the pan from the heat. Sprinkle the toasted sesame seeds and any extra spring onions over the top. Serve immediately over steamed jasmine rice or noodles.