Place the Paneer (1 pound) on a paper towel to make sure all the moisture is absorbed. Roll the pieces in some flour to keep them dry.
Heat Oil (1/2 cup) in a pan with high sides for shallow frying.
Whisk together All-Purpose Flour (2 tablespoon), Corn Starch (2 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1 teaspoon), Soy Sauce (1/4 teaspoon), Rice Vinegar (1/8 teaspoon), and Water (1 teaspoon).
Coat the paneer lightly in the batter.
Add the paneer cubes to the oil and fry till they are crisp on all sides.
Transfer to a paper towel-lined plate and let the cubes cool.
In the same pan add the Green Chili Pepper (4), Garlic (3 clove), and Fresh Ginger (1 tablespoon) and fry for 10 seconds.
Add Green Bell Pepper (1 cup) and Red Onion (1 cup). Fry for 1 to 2 minutes, or until the onions are translucent.
All-Purpose Flour (1 teaspoon) and Corn Starch (1 teaspoon) Mix well and fry for a few seconds.
Add Soy Sauce (1 teaspoon), Rice Vinegar (1/2 teaspoon), Chili Sauce (1/2 teaspoon), Tomato Sauce (2 teaspoon), Salt (1 teaspoon), Ground Sichuan Pepper (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Granulated Sugar (1/2 teaspoon).
Add Water (1/2 cup) to the vegetables and mix well. Use less of you want less gravy.
Add the fried paneer pieces to the mixture. Mix well without breaking up the paneer pieces.
Switch off the flame. Serve hot, garnished with Scallion (to taste).