In a mixing bowl, combine minced garlic, vinegar, soy sauce, vegetarian oyster sauce, sugar, room temperature water, and cornstarch. Whisk these ingredients together until smooth.

In a large pan or wok, heat 1 tablespoon of neutral oil over medium heat. Add scallion, shallot or red onion, and red bell pepper. Sauté for about 5 minutes, until softened.

Stir the prepared sauce mixture into the pan with the sautéed vegetables. Bring to a gentle simmer, allowing it to thicken slightly for 2-3 minutes.

Carefully add tofu balls to the pan, tossing gently in the sauce. Cook for an additional 2-3 minutes until heated through and coated.

Remove from heat and serve hot over a bed of steamed rice or noodles, garnished with the green parts of the scallion.