Instructions

Halve 14 ounces firm tofu lengthwise, then cut crosswise into ¾-inch-thick slabs. Spread tofu over paper towel–lined plate and let drain for 20 minutes. Gently pat dry with paper towels. In small bowl combine 2 teaspoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sugar, and 1 teaspoon vegetarian oyster sauce; set aside.
Line large plate with triple layer of paper towels. Heat oil in 14-inch flat-bottomed wok over medium-high heat to 375 degrees. Using spider skimmer or slotted spoon, carefully add tofu in even layer and cook until crisp and well browned on both sides, about 10 minutes, flipping tofu halfway through cooking. Transfer tofu to prepared plate to drain.
Pour off all but 3 tablespoons oil from wok. Heat oil left in wok over medium-high heat until just smoking. Add 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 carrot, peeled and sliced ¼ inch thick on bias; and ½ cup canned sliced bamboo shoots, drained, rinsed, and patted dry and cook, tossing slowly but constantly, until crisp-tender, about 3 minutes. Push vegetables to 1 side of wok and add 3 sliced garlic cloves; thinly sliced whites of 2 scallions; 1 (1-inch) piece ginger, peeled and sliced into thin matchsticks; and 1 tablespoon doubanjiang to clearing. Cook, mashing garlic mixture into wok, until fragrant, about 30 seconds. Stir garlic mixture into vegetables. Add ¾ cup water and tofu and cook, tossing slowly but constantly, until tofu has warmed through and absorbed some liquid, 3 to 5 minutes.
Whisk soy sauce mixture to recombine, then add to wok and cook, tossing gently, until sauce has thickened, about 30 seconds. Sprinkle with thinly sliced greens of 2 scallions and serve.