Slice capsicum and tofu into thin strips. Finely chop the cabbage.
Use a spiraliser to cut sweet potato into noodles (you can grate the potato if you don't have a spiraliser).
Heat a non stick frying pan on high heat.
Cook the tofu for about 2 minutes, stirring constantly, until browned on each side. Set aside on a plate.
Cook the cabbage, capsicum and sweet potato noodles for a few minutes, stirring constantly, until just cooked through.
Place cabbage, capsicum and sweet potato in bowls. Top with tofu. Drizzle dressing over the top. Sprinkle with sesame seeds and herbs.