Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside.
In the same pan, sauté garlic, onion, tomato until translucent, aproximately 2-3 minutes.
Add water and bring the water to a simmer, then add potatoes, and cover for 5-7 minutes or until it softens.
Stir in carrots, green peas and cook for 2 minutes then add bell pepper, tomato sauce, and mix.
Add soy sauce, brown sugar, cover and bring to a boil.
Once it comes to a boil add tofu, salt, pepper, and mix.
Season with salt and pepper to taste.