Cut the tofu into cubes and allow to drain on paper towels to remove excess water. In a hot wok with oil, sear the tofu in batches to brown on all sides and remove from wok. Next add the pork and brown. Remove and drain some of the excess fat.

Cook the onion, carrot and celery down for a few minutes in the wok. Add the cabbage and cook another minute. Add the garlic, ginger, and chiles and cook one minute. Add the 5 spice. Add the sauce and the cauliflower and let cook until the cauliflower is tender but still has some bite to it.

Mix the cornstarch with water and whisk. Add enough of the slurry until the sauce reaches your desired texture. Return the pork and tofu to the pan along with the snap peas and some sesame seeds and allow everything to heat up. Serve over rice stick noodles and top with the cilantro and pickled peppers.