Before starting, preheat broiler to high.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Pat tofu dry with paper towels, then cut into 1-inch cubes.Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.

Meanwhile, finely chop cilantro.Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine. Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min. Drizzle with dressing, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. While the pan heats, trim snow peas.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.Remove from heat.Transfer snow peas to a plate.

When tofu is almost done broiling, reheat the same pan over medium-low.While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.When the pan is hot, add prepared sauce. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)Remove from heat. Add tofu and stir to coat.

Fluff rice with a fork, then stir in remaining cilantro.Divide rice between bowls. Top with cabbage slaw, snow peas and tofu.Sprinkle peanuts over top.