1Press extra-firm tofu for at least 30 minutes to remove excess water, then cut into 1-inch cubes. Pat dry with paper towels.

2Heat cooking oil in a large skillet or wok over medium-high heat. Add tofu cubes and sear until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.

3In the same pan, add thinly sliced onion and cook until softened, about 3-4 minutes. Add minced garlic, grated ginger, and sliced chilies (if using) and cook for another minute until fragrant.

4Pour in rice vinegar and soy sauce, scraping any browned bits from the bottom of the pan. Add brown sugar, bay leaves, and whole black peppercorns. Bring to a simmer.

5Stir in full-fat coconut milk and the seared tofu. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld and sauce to thicken slightly.

6Stir in fresh lime juice and red bell pepper slices. Cook for another 2-3 minutes until bell pepper is slightly tender-crisp. Taste and adjust seasoning if needed.

7Garnish generously with fresh chopped cilantro. Serve immediately over fluffy cooked jasmine rice.