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Whisk all sauce ingredients together in small bowl. Set aside.
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Coat a large skillet with 1 tablespoon vegetable oil and place over medium-high heat. Arrange tofu triangles in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Remove from skillet and transfer to a plate.
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Add remaining tablespoon of oil to skillet, along with shallot, garlic, ginger and baby corn pieces. Raise heat to high. Stir fry for about 3 minutes. Add bell pepper and stir fry for another 2 minutes, until veggies are tender-crisp.
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Return tofu to skillet, along with sauce. Stir fry just until sauce thickens and coats veggies and tofu, about 1 minute.
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Divide onto plates. Serve with rice and top with peanuts and scallions.