In a separate bowl, add sunflower oil, sesame oil, soy sauce and pepper. Add tofu in the marinade and toss to coat. Refrigerate for 4 hours. Once chilled, separate the tofu from the marinade.
Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
Press the [MENU SELECTION] button and select the [OVEN] function. Set the cooking time for 15 minutes and temperature 120 degrees then press [COOK]
Add 2 tablespoons of sunflower oil and marinated tofu into the cooker. Let it brown for 5 minutes. Once cooked, take it out and set aside on a plate.
Add the remaining of sunflower oil into the cooker. Add garlic, red bell peppers, shiitake mushrooms and sesame seeds. Season it with salt and pepper.
Add snow peas, bean sprouts, honey and marinade into the cooker. Continue cooking until the vegetables are al dente. Add the tofu back into the cooker. Stir to mix everything well. Sprinkle with Cilantro.