Set a large nonstick skillet or wok on the stove, but do not heat it yet. Wrap the tofu in a clean kitchen towel or paper towels, set it on a plate, and place a heavy skillet or a few cans on top for 5 minutes to press out some water.

In a medium bowl, whisk together the soy sauce, peanut butter, rice vinegar, cornstarch, brown sugar, and water until smooth. Set the sauce bowl near the stove.

Cut the pressed tofu into 1-inch cubes. Pat the cut sides dry if they still look wet.

Prepare the vegetables. Slice the bell pepper if you have not already, and keep the scallion whites separate from the scallion greens.

Heat 1 tablespoon of the neutral oil in the large skillet over medium-high heat. When the oil looks shiny, add the tofu in a single layer.

Cook the tofu for 3 to 4 minutes without moving it much, until the bottoms are golden brown. Turn the pieces with tongs or a spatula.

Cook the second side for 3 to 4 minutes, until the tofu looks browned in several spots. Transfer the tofu to a plate.

Add the remaining 1 tablespoon oil to the same skillet. Add the bell pepper, scallion whites, garlic, and ginger to the hot skillet.

Stir-fry for 1 minute over medium-high heat, just until the garlic and ginger smell fragrant and the pepper starts to soften. Do not let the garlic brown deeply.

Add the coleslaw mix to the skillet. Stir-fry for 2 minutes, until the cabbage starts to soften and shrink.

Add the frozen edamame to the skillet. Stir-fry for 2 to 3 minutes, until the edamame is hot and the cabbage is tender but not limp.

Whisk the peanut sauce again in the bowl so the cornstarch is mixed in. Pour the sauce into the skillet.