Spread the tofu cubes in a single layer on a paper-towel-lined baking sheet and let them drain for 20 minutes to remove excess moisture for better browning.

Whisk the lime juice, honey, rice vinegar, fish sauce substitute, ginger, and Sriracha in a large bowl until the honey is fully dissolved.

Gradually whisk in most of the vegetable oil and all of the toasted sesame oil until the dressing is smooth and emulsified.

Heat the remaining vegetable oil in a large nonstick skillet over medium-high heat until it shimmers but does not smoke.

Carefully add the drained tofu to the skillet and cook until it develops a light golden-brown crust on all sides, about 8 to 10 minutes, turning gently to keep the delicate cubes intact.

Season the warm tofu with salt and pepper and transfer to a paper-towel-lined plate to drain briefly; they've done their job once the excess oil is absorbed.

Combine the napa cabbage, snow peas, carrots, bell pepper, bean sprouts, and scallions in the bowl with the dressing and toss until the vegetables are thoroughly coated.

Top the salad with the warm tofu, cilantro, and sesame seeds and serve immediately while the tofu is still crisp and warm.