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3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal
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