Cut tofu into 4 same size pieces and gently pierce each piece in several places with a fork.

In a very small bowl, beat together 1 tablespoon of sesame oil with 1 tablespoon of soy sauce. Place tofu in a quart-size plastic bag and pour the soy-sesame oil mixture over. Be sure the tofu slices are not stacked on top of each other. Seal the bag and let sit at room temperature. In 10 minutes, flip the bag over so the marinade has equal opportunity to infuse each side.

Heat a large skillet (preferably non-stick) over medium-high heat. Spray with cooking spray if necessary and add 1 tablespoon of oil, swirling to coat bottom of the pan. Saute bell pepper and carrots with salt for 3 minutes. Remove from pan.

Preheat a broiler to medium-high heat.

Place marinated tofu slabs on a baking pan lined with foil. brush with any remaining marinade and place under broiler for 5 minutes.

While tofu is broiling, add the remaining tablespoon of oil to the pan; swirl to coat the bottom and add mushrooms. After 2 minutes, add garlic and cook for another 2 minutes.

Mix together the remaining 2 tablespoons of soy sauce, vegetable broth, honey, vinegar, and red pepper. Set aside 1 tablespoon of the liquid mixture and add the rest to the pan. Simmer for 3 minutes, until liquid is slightly reduced.

Meanwhile, turn the tofu and brush with the reserved tablespoon of liquid ingredients. Broil for another 5 minutes.

Combine cornstarch with water and whisk it into the mushrooms to thicken the sauce.

Remove tofu from broiler and plate immediately. Top with mushroom-garlic sauce and top with a few toasted cashews. Place red peppers and carrots on the side and sprinkle with seasame seeds.