Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.

Heat olive oil in three skillets over medium-high heat. Place shrimp in a skillet. Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in marinade and cook it all until shrimp is cooked through, about 1 minute more.

In another skillet, heat oil and sauté snap peas and green bell peppers over medium-high heat. Before the vegetables are fully cooked, add some marinade to the pan.

In the last skillet, fry tofu, also adding marinade near the end of cooking time.

Add half the vegetables to the shrimp pan and half the vegetables to the tofu pan (for vegetarians).

Serve shrimp with cooked marinade sauce and garnish with chopped green onion. The sauce is excellent on rice.