Spread the tofu over a paper towel–lined baking sheet and let it drain for 20 minutes, then gently press dry with additional paper towels. Season the tofu with salt and pepper. While the tofu drains, whisk the lime juice, honey, vinegar, fish sauce, ginger, and Sriracha together in a medium bowl. Slowly whisk in 1/4 cup of the vegetable oil and the sesame oil until the dressing is emulsified. Measure out and reserve 1/4 cup of this vinaigrette separately for the salad.

Heat one tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the tofu and brown lightly on all sides, about 5 minutes; transfer the seared tofu to the bowl with the remaining vinaigrette. Repeat the process with the remaining tablespoon of oil and the rest of the tofu. Gently toss the tofu to coat, then let it cool to room temperature, about 10 minutes, so it absorbs the flavors.

Combine the cabbage, snow peas, carrots, bell pepper, bean sprouts, and scallions in a large bowl. Drizzle with the reserved 1/4 cup vinaigrette and toss to combine. Add the cooled tofu mixture and toss gently. Taste and adjust seasoning with extra fish sauce if desired. Sprinkle with cilantro and sesame seeds and serve while the vegetables are crisp.