Place the cubed tofu in a medium frying pan. Sprinkle cornstarch over top and shake to coat. Coat with spray oil and pan-fry over medium low heat for about 3 minutes until golden. Rotate tofu periodically so each side gets to cook. Tofu should be golden and crispy. When done remove from the pan.

Place the bell pepper, zucchini, broccolini, and scallions in the pan. Add 2 teaspoons of sesame oil and 1 to 2 tablespoons of water. Cover with a lid to help the vegetables cook quicker. Cook over medium low heat for 5 to 7 minutes until the vegetables are tender, stir occasionally.

Meanwhile, in a small pot combine all the ingredients for the sauce. Mix the cornstarch slurry in a separate bowl ahead of time before adding it to the pot. Cook over medium heat for 2 to 3 minutes until thickened and bubbly. Stirring consistently while it cooks so the cornstarch doesn't clump.

Add the cashews to the pan with the veggie along with the remaining teaspoon of sesame oil to let the nuts get warmed up.

Add in the tofu and then pour the sauce over. Cook for another 1 to 2 minutes until the sauce is coated everything well.

Plate it up and garnish with green onion and sesame seeds if desired.