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Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.
Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.