Prepare the vegetables by removing the core from the bell pepper and slicing it thinly. Use the snow peas as is, without further preparation.
Roughly chop the garlic and ginger—avoid mincing too finely to prevent burning during stir-frying.
Make the sauce by combining 1½ tablespoons soy sauce, 1½ tablespoons rice vinegar, 2 tablespoons hoisin sauce, 2 tablespoons Shaoxing wine, 1 to 2 tablespoons chili garlic sauce, 1 tablespoon brown sugar, and 3 tablespoons vegetable broth or water.
Slice the tofu, which should be previously frozen, thawed, and rested for 10 minutes, into about 0.8 cm thick slices for an even crisp on cooking and easy tossing.
Season the tofu with ½ teaspoon kosher salt, ½ teaspoon white pepper, ½ teaspoon garlic powder, and ¼ teaspoon Chinese five-spice powder. Then coat the tofu evenly with 3 tablespoons cornstarch.
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry for thickening the sauce later.
Cook rice as desired to serve alongside the stir-fry.
Heat oil in a wok over medium-high heat until faint smoke appears. Add the tofu and fry until golden, shaking the wok occasionally to avoid sticking. Remove the tofu and drain excess oil on paper towels.
In the same wok, stir-fry the garlic and ginger for 20-30 seconds constantly stirring, then add the vegetables. Cook until they are crisp-tender but still retain some crunch.
Pour in the prepared sauce and cook for 2 to 2½ minutes. Add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy.