Toss the tofu with the marinade ingredients and marinate for 2 hours in the refrigerator.
Preheat the oven to 375°F.
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.
Spread the tofu and bell pepper in a single layer on a baking sheet, discarding marinade, and roast for 16 minutes, until crisp.
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.
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.
Toss the drained cabbage, peas and carrots together.
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!
To serve, divide the rice and tofu between bowls. Top with salad and peanut sauce. Sprinkle with fresh cilantro.