Cut the tofu into 1 inch thick slices. Place a few layers of paper towels on a sheet pan or plate and put the tofu on top of the paper towels.
Place a few more layers of paper towels on top of the tofu, then use a heavy object to weigh the tofu down such as a frying pan or canned vegetables. Let the tofu sit for a minimum of 20 minutes.
After the tofu has been pressed, cut the tofu into 1/2 inch cubes and set aside.
Heat one teaspoon of the oil in a large pan over medium high heat. Add the carrots to the pan and cook for 4-5 minutes or until just tender.
Add the zucchini and peppers to the pan and cook for an additional 4-5 minutes or until tender.
Add the garlic, ginger, salt and pepper to the pan. Cook for an additional 30 seconds. Remove the vegetable mixture from the pan and place on a plate. Cover to keep warm.
Wipe out the pan with a paper towel. Sprinkle the 1/4 cup cornstarch over the tofu and toss to coat evenly.
Pour the remaining oil in the pan and place the tofu in the pan in a single layer. Cook for 3-4 minutes per side or until crispy and golden brown.
Drain any excess oil from the pan. Add the vegetables back into the pan with the tofu.
In a bowl whisk together the vegetable broth, honey and soy sauce.
In a small bowl mix the 2 teaspoons of cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the tofu and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Sprinkle with green onions, then serve.