Cut floret pieces from the cauliflower stems and rinse well. Place in a food processor and pulse 3-5 times until cauliflower is chopped into rice-sized pieces.
In a large skillet heat the olive oil and sesame oil. Add the onion and red pepper and sauté for about 3 minutes until onion is tender and translucent.
Stir in the garlic, broth, ginger, soy sauce, and rice vinegar. Transfer the cauliflower to the pan and stir. Cover with lid and cook over medium-high heat for 3-4 minutes.
Remove the lid and stir in the peas. Crumble the tofu into the pan and stir. Sauté for 3-5 minutes or until liquid has cooked off, tofu is warmed, and cauliflower is tender.
To serve, top with sliced green onion, sriracha hot chili sauce, and additional soy sauce (if desired).