First prepare the tofu,make sure you drain the water out of your tofu. Then use a piece of parchment paper to press any more excess water out of the tofu. You don't want too much water left in the tofu.

You can cut it into any size square you want. For me it's a little more satisfying and easier to handle when the tofu pieces are slightly bigger than a regular cube.

Place them on a baking sheet, and brush them with some peanut or olive oil on both sides. Then bake in the oven for about a half hour on 350F  until the tofu turns golden brown on both sides.

While the tofu is cooking prepare your tahini sauce. Add the water, tahini, honey, rice wine vinegar, and soy sauce together. Stir together until it has a nice consistency and everything has mixed evenly. You can play around with some of the flavors here, I like it slightly more sweet, but you can scale back the honey if you prefer a more sesame seed flavor.

Once your tofu is cooked and your sauce is ready, heat up a tablespoon of peanut oil in a wok. Toss in your chickpeas and cook for about 2 minutes, then add your peppers and onions. Be sure here not to overcook your peppers, but you also want to have the onions cooked enough so that kick of the onion is gone too.

Then add your tofu, be sure not to over stir with your tofu. It's delicate, so it can break apart if you're not careful. Cook for about 3 minutes.

Finally add your sauce and cook for 1 to 2 minutes, you want to cook it long enough that the vinegar can reduce slightly so it doesn't overpower the whole dish.

Serve over some quinoa and enjoy!