Dice tofu into bit size pieces. I like small pieces so that there is a lot of surface area to get a nice crust.
Toss tofu in a skillet with oil and salt and pepper to taste. Saute for about 15 minutes on medium high heat, turning twice. The tofu should become a golden brown.
To cook the broccoli, snap peas, and carrot, I like to use the microwave for the fastest, easiest result. While the tofu is cooking, microwave each type of vegetable on a plate for 30 seconds to 1 minute, depending on the strength of your microwave. They should be bright green (or orange for the carrot) and still crispy. I usually have fresh choped vegetables on a cutting board, one cooking plate to put veg in the microwave, and one cooked plate to pile up the cooked vegetables. I then reuse the plates to serve dinner so there are very few dishes.
Meanwhile, whisk together all the ingredients for the sauce.
When the tofu is finished, stir in cashews, cooked broccoli, snap peas, carrots, and raw cabbage (I don't cook the cabbage beacuse I like the crunch). Pour the sauce over top and stir until it is thick (should be very fast in a hot skillet, maybe 15-30 seconds).
Serve over hot cooked rice, if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/spicy-honey-cashew-tofu-with-rainbow-vegetables/