Meatless Pepper Steak

I made a meatless pepper-steak for the boys tonight, and they loved it (no leftovers). Soy and I don't get along, so I sat this one out, but as they raved about it, it seemed worth posting. The original link calls for round steak. I substituted a block of tofu I baked earlier in the day with loads of ginger and garlic. The original recipe is available here:
http://www.tasteofhome.com/recipes/pepper-steak-for-2

To make the baked tofu:

1 block extra firm tofu, sliced into four slabs and pressed between towels for at least 30 minutes.
3 tablespoons corn oil
2 tablespoons malt vinegar
1 tablespoon honey
1 tablespoon soya sauce
1 veggie broth cube, pulverised
2 cloves garlic, chopped
2 tablespoons fresh ginger, minced
1 teaspoon powdered ginger

Mix everything but tofu together in a non-reactive baking dish that can hold the slices of tofu. Place in the tofu, turn once and place in a 400 degree F. oven for 45 minutes. Carefully turn the slices and bake another 35-45 minutes, or until edges are crisp, and most of the liquid has been absorbed. Cool, then chill before slicing thinly. Use in place of the meat in the recipe, reducing the simmering time for the tofu to 10 minutes. Then, proceed with recipe as written.

I served it with noodles, but rice would be great too.