In a blender, combine ginger, garlic, peanut butter, soy sauce, vinegar, chili sauce, honey, and water. Blend until smooth and creamy. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add cubed tofu and fry for about 12-15 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.

In the same skillet, add more oil if needed, toss in chopped cabbage and broccoli. Sauté for 5-8 minutes until tender and bright in color.

Return the crispy tofu to the skillet, pour in half of the peanut sauce, and gently stir to combine. Cook for 1-2 minutes until everything is warmed through.

Plate the stir-fry over rice or noodles, drizzle remaining peanut sauce on top, and garnish with green onions, red pepper flakes, and sesame seeds.