Drain the firm tofu thoroughly, cut into 1.5-inch cubes, and set aside.

Bring water to a boil, add a pinch of salt, and blanch the cubed tofu for 5 minutes.

Drain the tofu and place it on a paper towel to let it cool.

Heat vegetable oil in a pot to 375°F.

Whisk a large egg in a shallow bowl and dip tofu cubes, then coat in cornstarch, salt, and white pepper.

Fry the coated tofu in batches until golden brown, about 4-5 minutes.

In the same wok, stir-fry garlic for 30 seconds, add sweet peppers and cook for 1 minute.

Combine fried tofu with sautéed vegetables, sprinkle with seasoning, and toss to coat.