Drain one container of tofu. Cut into cubes, about 1 inch square. Toss in flour but not worrying about coating all sides.
Heat about 1/2 inch oil in a skillet and brown the tofu about 2 minutes, turning once. Drain and keep warn.
In a wok, heat about 3 tablespoons mustard (or favorite) oil to almost smoking. Add the following, in the order listed:
2 cups shredded cabbage
1/2 large onion, sliced
Stir quickly and add:
1 inch piece fresh ginger, chopped
1 clove garlic, diced
1/2 cucumber, cut in chunks (not peeled)
2 small zucchini squash, cut in pieces
1 large carrot, sliced
Stir quickly and add 1/4 cup water
1 tablespoon tamari or soy sauce.
Put the lid on to steam the vegetables for about 1 minute. Then stir well again, adding 1 sweet bell pepper, cut in pieces, along with a hot pepper such as Scotch bonnet, jalapeno (seeds removed) or similar if desired.
Add the warm toasted tofu and toss together.Serve over rice and pour sauce over.