Chop up the cauliflower, cabbage, and onion (approx 1" squares).
Cube tofu into bite-sized pieces.
Toss tofu in flour, fry in a little hot oil until brown. Remove from pan and drain on absorbent paper. Add onion to frypan and cook until transparent.
Wipe out frypan with paper towel.
Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. You will need to break up the peanut butter with a fork first because it will stick to the whisk.
Pour the coconut peanut sauce into the frypan and heat until bubbling.
Add the vegetables to pan and reduce heat to simmer.
Allow the dish to simmer covered on the stove for 10 minutes.
Remove the lid and let simmer for 5 more minutes, stirring occasionally.
Add cooked onion and crispy tofu to pan and simmer for a further 5 minutes.
Serve on a bed of steamed rice or noodles (or you can wrap in a tortilla).