In a small bowl, whisk together the ingredients for the sauce and set aside.
Wrap the tofu with paper towel and let it drain for 15 minutes.
Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces.
Add the egg and mix all together.
Add the grated ginger, salt, and black pepper and combine well.
Using two tablespoons or a cookie scoop, make a small ball.
Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.
When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.
When the meat is cooked through, add the first batch back into the pan (if there are any).
Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.