In a large wok or frying pan add the firm tofu, 1/4 cup of snap peas, red chili pepper, brown mushroom, and 1 tbsp of olive oil. Cook for 5 minutes on a medium/high heat. Then, add the 1/4 cup of coconut milk, 1 tbsp of soy sauce, 2 tbsp of lime juice, and 1 tsp of honey. Cook for another 5 minutes or until the veggies are tender.