Heat the pan over medium-high with some sesame oil.
Powder the tofu cubes with some arrowroot. Add them to hot pan.
Cook until the tofu is easy to flip. Brown as many sides as you want.
Remove the tofu and wipe out pan.
Add more sesame oil to the pan. Saute the bell peppers, jalapenos, garlic, and until the latter is translucent.
Turn the heat down to low.
Add the coconut milk, dry seasonings, fish sauce, lemon grass, pineapple, and honey. Bring to a simmer, and simmer for a few minutes.
Add the tofu to the pan and simmer a few more minutes.
Serve with optional diced green onion and/or cashews.