Take a dry bowl. Add a pinch of salt and pepper to the tofu.
Squeeze the grated ginger and add juice to tofu. Mix them all and leave for an hour to season.
Add 1 tbsp. of tomato sauce, 1/2 tsp corn flour, 1 tbsp. soya sauce, 1 tsp chili powder, 1 tbsp. chili sauce, 1 tsp sugar into a bowl, and mix them all.
Then add 2 tbsp. water and mix with them again.
Heat a pan and add 2 tbsp. olive oil. Cook in low heat. Let the oil heat up.
Then add seasoned tofu to the oil. Saute until slightly brown. Once it is cooked flip it. Flip again. Now they have firmed. Take them out.
Then add ginger, garlic paste into the pan, and keep it on low heat.
Add chopped celery, onion, bell pepper, finely chopped capsicum to the pan. Keep them 20 seconds in low heat.
Finally, add tofu into the pan. Mix them.
Then add the sauce into the pan. Mix them all and cook until the sauce thickens. Switch off the flame and transfer to a serving bowl.