1. Start by making the black pepper sauce. In a small bowl, combine the soy sauce, maple syrup, crushed black pepper, and ginger. Whisk until everything is well combined and set aside.
2. Preheat your oven to 400˚F and start preparing the tofu by cutting it into 1″ cubes.
3. Add the tofu cubes to a medium bowl and toss with the cornstarch until the tofu is evenly coated.
4. Transfer tofu to a lined baking tray with parchment paper and evenly spread the tofu. Bake for 25-30 minutes until it starts to brown and crisp up. Remove from the oven and set aside.
5. Preheat a non-stick frying pan or cast iron skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes. 
6. Add the crispy tofu to the pan with the sautéed vegetables, pour in the black pepper sauce, and stir until all of the tofu pieces are fully covered. Cook for 1-2 minutes while consistently stirring. The sauce will slightly thicken as it cooks. 
7. Serve over brown rice and garnish with shredded carrots and chopped green onions.

Hint: You can air fry the tofu at 400˚F for 10-15 minutes. Cooking time will ultimately depend on the type of air fryer.