Step 1

Peel and mince garlic; place in a large baking dish.

Step 2

Add oil, soy sauce, vinegar, chili-garlic sauce, and maple syrup to the dish with the garlic; whisk to combine the marinade.

Step 3

Drain and cut tofu into 1-inch thick slices; sandwich the slices between clean towels or paper towels and gently press to remove excess water. Place tofu in the baking dish with the marinade and turn to coat; set aside.

Step 4

Meanwhile, wash and dry the fresh produce.

Step 5

Using a julienne peeler (or regular peeler), peel the carrots into noodle-like sticks; transfer to a large bowl.

Step 6

Halve the tomatoes; trim cucumbers, slice lengthwise, and cut crosswise into thin half-moons. Add both to the bowl with the carrots.

Step 7

Pick mint leaves off the stems; discard stems and mince the leaves. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add both to the bowl.

Step 8

Trim green onions and cut crosswise into ¼-inch pieces at an angle; add to the bowl.

Step 9

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Step 10

Once the grill pan is hot, coat the bottom with oil. Working in batches if necessary, place marinated tofu on the grill and cook, flipping once, until charred, about 6 minutes. (Reserve remaining marinade for the salad.)

Step 11

Meanwhile, roughly chop peanuts.

Step 12

Remove tofu from the grill, slice crosswise into strips, and add to the bowl with the veggies.

Step 13

Add remaining marinade from the baking dish to the bowl and gently toss to combine the salad.

Step 14

To serve, divide the salad between plates and top with peanuts. Enjoy!