Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a cast iron skillet. Let it sit for about 20-30 minutes. Then, cut the tofu into cubes.

In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, water, and cornstarch to create the Kung Pao sauce. Set aside.

Heat a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.

Add the sliced bell peppers, diced zucchini, and chopped green beans. Stir-fry for a few minutes until the vegetables start to soften but remain slightly crispy.

Pour the Kung Pao sauce over the vegetables and stir well. Let the sauce thicken for a minute or two.

Add the cooked tofu back into the skillet and toss everything together to coat the tofu and vegetables with the sauce.

Finally, add the dry roasted peanuts and chopped green onions (green parts only). If you like it spicy, you can also add some crushed red pepper flakes.