Wrap tofu in a clean kitchen towel and place on a clean surface. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes.

Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.

Whisk soy sauce,paprika, vegetable oil,white pepper in a small bowl to combine;set sauce aside.

Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes.

Transfer tofu to a plate; reserve skillet (no need to wipe out).

Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.

Heat 1 Tbsp oil in reserved skillet over medium. Cook veggies, garlic, and ginger, seasoning. Stir until softened but not browned, about 1 minute. Then add the chopped scotch bonnets.

Return tofu to skillet. Pour in reserved sauce and bring to a simmer.

Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds.
Enjoy ☺️