Heat 1 tablespoon of oil in a pan over medium-high heat, add tofu and cook for 5-8 minutes on each side, until lightly golden in color. Season with salt. Transfer to a small plate.
Heat a large wok or skillet over medium-high heat, add remaining tablespoon of oil, ginger, garlic and red pepper flakes and cook for 1 minutes. Add cabbage, peppers, carrots, green onions, soy sauce, rice vinegar and water. Stir fry for 5-7 minutes, or until cabbage wilts and vegetables soften. Add the tofu to the cabbage 2 minutes before it’s done to warm through. Taste for seasoning, adding salt and pepper to taste.
Serve with rice noodles.