Heat 1 tablespoon of the oil in a large skillet over medium high heat. Sear the tofu until browned, about 4 minutes on each side. Remove the tofu to a plate, and reduce the heat to low.
Add the remaining tablespoon oil to the pan and saute the garlic, ginger, and red chili flakes for 1 minutes, until the garlic turns golden. Add the honey and soy sauce and stir until hot and well combined. Stir in the lime juice, then return the tofu to the skillet and turn so that it is nicely glazed with the sauce. Transfer to a plate and sprinkle the peanuts over the top. Serve with the hot rice.