Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Once oil is shimmering, add the tofu and cook for 5 minutes to brown the tofu. Add half of the garlic, the red pepper flakes, and half of the soy sauce and cook for another 3 minutes until tofu browns.

Push the tofu to one side of the skillet, and add in the remaining sesame oil. Add the ginger and remaining garlic and cook until fragrant, about 1 minute. Add the cabbage and cook, stirring frequently, until crisp-tender, about 7 minutes.

Meanwhile, in a small bowl, whisk together the lime juice, remaining soy sauce, honey, fish sauce (if using), and a pinch of red pepper flakes.

When the cabbage is crisp tender, combine it with the tofu in the skillet and then make a well in the center of the mixture. Add the eggs and cook, stirring with a spatula to scramble them, until set, about 3 minutes. Stir the eggs into the cabbage, combining all the ingredients in the skillet. Add the soy sauce mixture and cook, tossing to coat. Taste and season with more soy sauce or fish sauce as needed. Stir in the cilantro and divide the cabbage between two plates. Garnish with cashews (or peanuts) and serve.