Add cubed or crumbled tofu to a plate or shallow dish along with coconut aminos and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.
Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.
Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining coconut aminos) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.
Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.
Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.
Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.
Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.
Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional). Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.
*Crumbled tofu will cook faster than cubed. *Prep time does not include prepping cauliflower rice or cooked grains. This is meant to be a quick lunch idea that requires those things to be prepped in advance to easily throw in a pan and cook. *Our preferred method for cooking white rice is bringing 1 cup white rice and 2 cups water to a boil and then covering and simmering for ~20 minutes or until tender. *Our preferred method for cooking quinoa is adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. * If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice (or cook grains), and/or prepare sauce up to 3 days prior. *Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and chili garlic sauce and without optional serving ingredients.