Step 1

Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.

Step 2

To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.

Step 3

Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.

Step 4

Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.