Before you start this recipe, you want to remove as much moisture as possible from the tofu. Directions are in the notes below.
Place shredded cabbage in a medium-sized bowl.
Combine vinegar and sugar in a glass measuring cup.
Microwave vinegar mixture on high for 30 seconds; then stir until sugar is dissolved.
Pour vinegar mixture over cabbage, mixing well.
Cover and refrigerate cabbage.
Dice drained tofu, and mix with barbecue sauce in a small bowl.
Cover and refrigerate for at least 6 hours.
Coat nonstick frying pan with olive oil or cooking spray.
Add diced onion, and sauté for 5 minutes or until tender.
Add carrots, cabbage, and tofu, and sauté until heated through, about 3-5 minutes.
To serve: divide among 3-4 plates and top with minced scallions and additional barbecue sauce, if desired.