Cut the tofu into 2 inch pieces and sprinkle with salt and pepper.

Heat a large skillet over medium heat and spray with cooking spray. Add the tofu and cook for 3-4 minutes per side or until it has browned and is firm. Remove to a plate.

In a medium bowl combine the chili paste, soy sauce, honey, lime juice, sesame oil, and garlic cloves. Mix well and set aside.

Place 1 tablespoon olive oil in the same skillet used for the tofu. Heat over medium high heat and add in the green onions, garlic cloves, garlic scapes, and red chili. Saute for 2 minutes then remove from pan and place on a plate.

Heat the remaining oil in the pan and add the carrots, peas, red bell pepper, and mushrooms. Stir fry for 4-5 minutes or until the vegetables are tender crisp. Add in the purple cabbage and cook for 1 minute.

Return the onions, garlic, and garlic scapes to the pan and add the rice. Pour half of the sauce on top and toss to combine.

Add the tofu to the pan with the remaining sauce and cook for 1-2 minutes or until heated through. Serve immediately.