In a small bowl, mix soy sauce, rice vinegar, sugar, chile garlic, and white pepper. Set aside.
Heat a large frying pan or wok with oil over med-high heat. Carefully add tofu and sear for a minute then add bellpeppers. Cook until peppers until tender and slightly crunchy. Add a bit more oil if needed.
Add the last 3 ingredients: oil, garlic, and ginger to pan; stir until garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and tofu and peppers are coated, 2 to 3 minutes. Pour into a serving dish.