Cube the tofu and stir-fry it in sesame oil in a wok until golden brown. Set aside.
Julienne the carrot, bell pepper, and onion. Stir-fry them in the same wok for 5-7 minutes, until slightly softened.
Add the minced garlic and stir-fry for another minute, until fragrant.
Stir in the tahini paste and soy sauce, then toss everything together to coat all the ingredients in the sauce.
Return the fried tofu to the wok and mix thoroughly, allowing the flavors to meld.
When serving, sprinkle with toasted sesame seeds and fresh cilantro.
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