Cut tofu into 1/2 inch cubes. Arrange on a paper towel-lined plate or baking sheet; top with more paper towels. Lay another plate on top. Put a heavy pan or a cast iron skillet on top to weigh it down. This will remove excess liquid from the tofu and the tofu will better absorb the honey sesame sauce. Let stand for 10 minutes. Meanwhile, prep the sauce.

Stir all the sauce ingredients together and set aside. 

Combine cornstarch and tofu in ziplock bag, seal, and shake it up until tofu is well coated.

Heat 1 tbsp sesame oil in a large skillet over medium heat. Cook tofu until crisp, 2-3 minutes on each side. Remove from pan and set aside.

In the same pan, add 1 tbsp sesame oil and red bell pepper. Sauté for about 2 minutes. Transfer the tofu back to the skillet and pour honey sesame sauce over it. Stir to coat all ingredients. Cook for 3-5 minutes, sauce will thicken up. If sauce thickens up too much, add a splash of soy sauce to loosen it up.

Remove from heat and garnish with extra sesame seeds and chopped scallions. Serve over a bowl of jasmine rice or a bed of steamed veggies like broccoli (to keep it gluten-free and low carb).