Pre-heat a nonstick pan over medium heat and add coconut oil. Once it’s hot, fry tofu until it’s golden brown and set aside.
In the same pan, saute garlic, ginger, onion, and tomato until translucent.
After about 3 minutes, add carrots, bell pepper, and mix until well combined
After about 2 minutes, add 1 cup of water and allow it to boil, then add vinegar, wait about 30 seconds and then add the soy sauce and allow it to simmer.
Mix in the tomato paste, brown sugar, and cornstarch to thicken the sauce.
Add fried tofu, salt, and pepper and mix.
If needed, season with salt and pepper.
Serve with steam rice