Food to the rescue when drinks do you dirty.
Heat 2 tablespoons canola oil in skillet until hot. Sprinkle a few drops of water in there when you think it's ready- if they crackle and pop furiously, your oil is hot enough. Add cubed tofu in a single layer. Let it hang out (checking on it every 3 minutes) while you prep the rest of the ingredients. It should take 6-9 minutes total to get golden brown on all sides. Remove tofu to a bowl and toss with a couple teaspoons of soy sauce.
Whisk soy sauce and chicken stock (or water, with added salt) together, add vinegar, honey, fish sauce, and corn starch. Add sriracha if you like it spicy (Mom doesn't).
Heat 2 tablespoons canola oil in now-empty skillet and add shredded cabbage, carrots, and scallions. Cook on medium heat for about 5 minutes, or until the vegetables are bright and crisp (they will get more tender as you finish them in the sauce). Add minced garlic and ginger, stir-fry for 1-2 minutes, don't let garlic or ginger burn (add a few tablespoons of water if pan seems dry). Turn up heat, add half of sauce, cook for 2-3 minutes until sauce reaches desired thickness.
Add tofu and other half of sauce to the skillet and cook for a minute or two, tossing tofu until well-coated in sauce. Top each serving with chopped toasted nuts, cilantro, and lime if desired. Bid your hangover farewell.