Prepare the Tofu: Press the tofu to remove excess water, or use pre-pressed super firm tofu. Cut the tofu into thin strips. Optional: Toss the strips with 1 tablespoon of cornstarch or arrowroot for crispier tofu.

Cook the Tofu: Heat a small amount of oil or vegetable broth in a large skillet over medium-high heat. Cook the tofu strips until golden on all sides, working in batches if needed. Remove the tofu from the skillet and set aside.

Cook the Vegetables: Add the julienned carrots and bell peppers to the skillet and use the steam-fry method: sauté for 1-2 minutes, then add a splash of water or broth, cover, and steam for 2-3 minutes until tender-crisp.

Cook the Aromatics: Move the vegetables to the perimeter of the pan and add the garlic and ginger to the center. Stir frequently for 1-2 minutes until fragrant.

Combine Tofu and Vegetables: Add the cooked tofu back to the skillet and stir everything together.

Make the Peanut Sauce: In a blender, combine peanut butter, rice vinegar, tamari, pitted Medjool dates, fresh lime juice, ginger, sriracha, and water. Blend on high until smooth, adjusting the consistency by adding more water as needed.

Add Sauce to the Skillet: Pour your desired amount of peanut sauce into the skillet and mix well to coat the tofu and vegetables. You can heat the sauce lightly if preferred.

Add Cabbage Noodles: Add the shredded red cabbage to the skillet and mix to incorporate.

Finish and Serve: Add more peanut sauce to taste, if desired. Serve the dish topped with sesame seeds and enjoy!