Open the tofu, and completely drain off the liquid. Cut the tofu in half, through the middle. Pat dry with clean paper towel.

Wrap each block in a double layer of paper towels. Then press down on the tofu to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.

Place the cubed tofu in a bowl, then evenly spread the cornstarch over the tofu while tossing.

Meanwhile, heat the oil on high in a 12 inch skillet. When the oil is hot, add the tofu (be careful, as the oil will splatter a little bit). Stir fry until a crust forms, about 5 minutes. Don’t feel that you need to stir constantly. Leaving the tofu for a while on one side is what will allow the tofu to brown. Add the vegetables, and stir fry for another 5 minutes. Add about 1 cup of the Serious Foodie Tamarillo Grill Sauce, and toss. Salt and pepper to taste. Add the scallions, and serve with an Asian hot sauce (for example, Serious Foodie Indonesian Sambal).