Let's cook.
Press excess water from the tofu, then cut it into 1-inch cubes.
In a small bowl, whisk together the gochujang, soy sauce, honey, and minced garlic to create the sauce.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the hot skillet and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
Add the broccoli florets, sliced bell pepper, and sliced carrots to the same skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the skillet with the vegetables.
Pour the prepared gochujang sauce over the tofu and vegetables. Toss everything gently to coat evenly.
Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients well. Serve immediately.
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