Chop the onion and cabbage; slice the carrots; mince garlic and ginger. If using tofu, press and crumble it; if using ground meat, have it ready at room temperature for even browning.

Whisk together soy sauce, honey, and rice vinegar in a small bowl.

Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat.

Add the chopped onion and cook for 2–3 minutes until translucent.

Add garlic and ginger; stir for 30 seconds until fragrant.

Push aromatics to the side, add the ground turkey, and break it up with a spatula. Brown for 4–5 minutes until cooked through and no longer pink.

Stir in the sliced carrots and cook for 2 minutes to start softening them.

Add the chopped cabbage and toss everything together. Cook for 3–5 minutes, stirring occasionally, until the cabbage is wilted but still has a little bite.

Pour the soy-honey-vinegar mixture over the skillet. Toss to coat and simmer for 1–2 minutes so the sauce slightly thickens and glazes the meat and vegetables.

Remove from heat and finish with a drizzle of sesame oil. Taste and adjust: more soy for salt, more honey for sweetness, or a squeeze of lime for brightness.

Serve immediately.