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Add water and cornstarch into a bowl and whisk together. Add remaining sauce ingredients and whisk together again.
In a medium bowl, add tofu cubes, cornstarch and stir a few times to combine throughly then set aside. Next, add in 2 tbsp oil into a large skillet* over medium heat. Add the tofu and fry, flipping occasionally, until golden brown and crispy (about 6-8 minutes). Remove to a towel lined plate.
In the same skillet, add 1 tbsp oil if needed. When hot, add in broccoli and sugar snap peas. Stir to combine, then season with salt and pepper to taste. Let veggies cook undisturbed for about 1-2 minutes until slightly charred. Add 3-4 tablespoons of water then cover to steam the veggies for 3-4 minutes. Add peppers and stir, then garlic and ginger and stir, letting cook until fragrant.
Next, add roasted cashews, whisk the sauce mixture a stir, and pour over the veggies in the skillet. Stir around to coat and after a few minutes the mixture will begin to thicken. Add in the tofu and mix to combine. Serve warm topped with sesame seeds and green onions.