Remove the tofu from its package and place on a plate lined with paper towels. Place another paper towel on top of the tofu, then another plate, and on top of that a heavier object (like a can of tomato sauce or something). This will press more liquid out of the tofu so it will bake faster. Cut into cubes and place in a large ziplock bag with 2 tablespoons cornstarch. Give the bag a shake, coating all the cubes. Now place the cubes on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for 20-25 minutes, flipping the tofu once in the middle of baking.

In a glass or a small bowl, combine the honey, soy sauce, miso paste, rice wine vinegar, sesame oil, red pepper flakes, and the remaining 1 tablespoon corn starch. Stir with a fork to combine well. Set aside.

Cut up the bell peppers and sauté in the olive oil over high heat. Once they begin to soften (1-2 minutes), add in the baked tofu and pour the sauce over everything. Allow that to cook for another minute or two; the sauce will begin to thicken and coat everything nicely.