In a large bowl, combine cabbage with 3 tablespoons olive oil, vinegar, sesame oil, soy sauce, and chili garlic paste and stir to coat. Set aside.

Cut tofu into 4 even pieces. Cut each piece into 6 (1-inch) long rectangles. Heat remaining 2 tablespoons olive oil in a medium sauté pan over medium high heat. Season tofu with salt and pepper. Sauté tofu for 6 to 8 minutes on each side or until golden brown. Remove tofu and drain on paper towels.

Divide slaw between 4 plates and place 6 pieces of tofu on top of each. Sprinkle with sesame seeds before serving.