Drain the tofu as much as possible, tightly wrapping it in paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes.
Cut the tofu into one-inch cubes. Then lightly toss the tofu cubes into the 1 Tbsp corn-starch to coat all sides.
Heat 1 Tbsp Sesame oil in a heavy skilled and Brown the tofu cubes on all sides, about 3 to 4 minutes, until crispy.
Sauté the minced garlic, onions, and bell peppers until fragrant and onions are translucent.
Whisk together the Soy Sauce, Vinegar, Chilli Sauce, honey, ginger, and red pepper flakes. In a separate small bowl, whisk together the 1 Tbsp corn starch with 2 tablespoons water.
Add the sauce mixture to a small saucepan on the stove at medium heat. Add the in the corn-starch mixture and keep stirring until the sauce thickens, about 30 seconds. Immediately remove from the heat.
Pour the sauce over the veggies and add in the cubed tofu, stirring to thoroughly coat with the sauce. Garnish with chopped green onions
