Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Wash and dry the fresh produce.

Step 3

Trim and halve cucumber lengthwise, then slice crosswise into thin half-moons; place in a large bowl.

Step 4

Trim, seed, and slice bell peppers lengthwise into strips. Add to the bowl with the cucumber.

Step 5

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

Step 6

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

Step 7

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

Step 8

Roughly chop peanuts and add to the bowl along with the broccoli slaw. Set aside.

Step 9

Place bread crumbs and cornstarch in a small bowl; stir to combine.

Step 10

Cut the tofu into ½-inch thick planks along the short side. Working in batches, roll tofu in the breadcrumb mixture, pressing gently to adhere; transfer to a plate.

Step 11

Preheat a large skillet over medium heat.

Step 12

Once the skillet is hot, add oil and swirl to coat the bottom. Add breaded tofu and pan-fry, turning occasionally, until browned and crispy, 5-7 minutes. Return crispy tofu to the plate.

Step 13

Meanwhile, place vinegar, soy sauce, oil, sugar, and chili-garlic sauce in a small saucepan; stir to combine and bring the dressing to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Remove from heat.

Step 14

Add half of the dressing to the bowl with the salad and toss to combine. (Reserve remaining dressing for serving.)

Step 15

To serve, divide salad and crispy tofu between bowls. Drizzle with remaining dressing and enjoy!