1
Toss the tofu with the marinade ingredients and marinate for 2 hours in the refrigerator.
2
Preheat the oven to 375°F.
3
Place the shredded cabbage in a mixing bowl and cover with water and 1 tablespoon of salt. Let sit for 20 minutes before draining well.
4
Spread the tofu and bell pepper in a single layer on a baking sheet, discarding marinade, and roast for 16 minutes, until crisp.
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
6
Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the snap peas for 1 to 2 minutes then immediately use a strainer to transfer them to the ice bath to stop the cooking process. Take them out of the ice bath after 1 to 2 minutes. Repeat with the carrots.
7
Toss the drained cabbage, peas and carrots together.
8
For the peanut sauce, mix all the ingredients together using an immersion blender or food processor. This can also be done by hand using a whisk, medium-sized bowl and some effort!
9
To serve, divide the rice and tofu between bowls. Top with salad and peanut sauce. Sprinkle with fresh cilantro.