Prep: 1. Whisk together: soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. 2. Drain tofu and pat dry with paper towels. Cut into 3/4-inch cubes. 3. Add tofu to marinade and stir to coat; marinate 30 minutes. Make: 1. Remove tofu from marinade, reserving remaining marinade in small bowl. 2. Whisk 1/4 cup water and cornstarch into remaining marinade. 2. Heat 1 tablespoon oil in large pan over medium-high heat. Add tofu and sauté until golden, about 2 minutes. 4. Using slotted spoon, transfer tofu to plate. 5. Add remaining tablespoon vegetable oil to skillet. 6. Add mushrooms and stir-fry until tender, about 3 minutes. 7. Add sugar snap peas; stir-fry 2 minutes. 8. Add garlic and ginger; stir-fry 30 seconds. 9. Return tofu to skillet; drizzle reserved marinade mixture over and stir-fry until marinade thickens slightly, about 30 seconds. Season with salt and pepper. 10. Transfer to bowl. Sprinkle with green onions and serve.