In small bowl, blend chunky peanut butter, minced garlic cloves, hot water, light-brown sugar, rice vinegar, low-sodium soy sauce and red pepper flakes.
Place chopped iceberg lettuce in a large bowl and add sweet red pepper and scallions.
Drain tofu and cut into 1-inch squares. Pat dry with paper towels. Place cornstarch in a pie plate and coat tofu with cornstarch.
Heat vegetable oil in a large nonstick skillet over medium-high heat and cook tofu for 10 to 12 minutes, turning often, or until golden brown. Add tofu to bowl; drizzle with dressing.
