Drain tofu and wrap it around paper towels. Press it down with something heavy. I used my skillet for this. Set aside.

Blend jerk sauce ingredients in a blender. Heat a small saucepan over medium heat and pour in jerk sauce. When the sauce starts boiling, turn off heat and set aside.

Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag, and add about 4 tablespoons of cornstarch. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.

Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minutes total cooking time). This should take about 2 minutes. Dish up tofu, add remaining sesame oil to pan, and brown remaining tofu. Dish up tofu and set everything aside.

Wipe down the pan and add a tablespoon of olive oil. Make sure the pan is over medium-high heat. Add onions and cook until softened, about a minute or two. Add red peppers and snow peas and cook for 2 to 3 minutes, until the snow peas turn into a vibrant green color. Sprinkle on a pinch of salt and add green onions and tofu. Add jerk sauce, one tablespoon at a time, until you get the right amount of sauce for your taste. Stir everything up and turn off heat. Serve over rice and garnish with sesame seeds if you like.