Wrap the tofu block with a few sheets of paper towelling or a clean dish cloth. Put a couple heavy cookbooks on top and let it press for 15 minutes.
Start the rice noodles or rice (per package directions).
Tofu Seasoning
Whisk together the soy sauce, sambal, maple syrup and sesame oil (if using) in a medium bowl. Set aside.
Baking the Tofu
Preheat oven to 400º F. Prepare a parchment lined baking sheet. Drizzle with 1 tablespoon oil for extra crispy tofu (optional).
Cut or tear the tofu into ~1" pieces.
Toss the tofu cubes with the soy sauce mixture until coated. Sprinkle the cornstarch over the tofu and toss with a spoon (or just shake the bowl) until sticky and the tofu pieces are coated (no dry spots).
Arrange the tofu on a parchment-lined baking sheet in a single layer and bake for 12 minutes. Flip then return to the oven for 6 more minutes.
Remove tofu from oven and place it in a hot skillet over medium-high heat. Pour half a cup of the spicy peanut sauce over the tofu cubes and stir until coated and sticky (3 or 4 minutes).
Spicy Satay Peanut Sauce
While the tofu is baking, make the peanut sauce. Place all ingredients into a blender and blitz until smooth and creamy.
Add a tablespoonful or two of hot water (as needed) until sauce is medium-thick and pourable (like heavy cream).
Prep the Veggies
While the tofu is baking, shred the cabbage (white/purple) or use a pre-shredded slaw mix. Shred or julienne the carrots. Julienne or slice the cucumbers. I use this peeler.
Cut the red pepper and avocado into thin slices.
Assembling the Bowls
Start with the rice noodles or rice in the bottom of a bowl. Top with the vegetables and tofu.
Garnish with herbs (Thai basil, cilantro, mint - any combination), green onions, and crushed peanuts. Drizzle with extra peanut sauce, sriracha, and lime wedges.
Notes
Tofu - choose extra firm (or firm) organic tofu. Use a tofu press or wrap the tofu in a few paper towels or clean dish cloth, place a few heavy cookbooks and a cast iron pan on top. This will remove excess water from the tofu. Extra firm tofu can usually just be wrapped, squeezed and patted dry.This can be done a couple days in advance and stored in the fridge. Just press the tofu then before putting in the fridge, replace the paper towels with fresh ones. Place ithe wrapped tofu in a plastic bag in the fridge until ready to use.Cut tofu into cubes - this will depend on the shape of your tofu block, here's a video for how to cut tofu into cubes for the block I use. Aim for ¾ - 1" cubes.Spicy Satay Peanut Sauce - the peanut sauce stores well in the fridge the whole week. Drizzle it over rice bowl, tofu scrambles, tacos, and pizzas!Veggies - for convenience, grab pre shredded veggies at the store if you don't like chopping vegetables or you're short on time.