Step 1: Press the Tofu. Slice your extra-firm tofu into ½-inch thick slabs. Wrap them in several layers of paper towels or a clean kitchen towel. Place on a plate, then put something heavy on top (like a cast-iron skillet or a few cans) for at least 30 minutes to press out excess water.
Step 2: Prepare the Vegetables. While the tofu is pressing, thinly slice the red bell pepper, shred the carrots, dice the cucumber, and thinly slice the red cabbage. Set aside in a large mixing bowl.
Step 3: Make the Teriyaki Dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated ginger, and sriracha (if using). Taste and adjust seasoning as needed.
Step 4: Cook the Tofu. Once pressed, cut the tofu slabs into ½-inch cubes. In a large non-stick skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the tofu cubes in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and crispy on all sides. Pour about half of the prepared teriyaki dressing over the tofu in the skillet and toss to coat. Continue cooking for 2-3 minutes, allowing the sauce to thicken and cling to the tofu. Remove from heat and set aside.
Step 5: Cook the Rice Noodles. Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions, usually 3-5 minutes, until al dente. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Add the cooled noodles to the large bowl with the prepared vegetables.
Step 6: Combine Everything. Add the cooked, sauced tofu to the bowl with the noodles and vegetables. Pour the remaining teriyaki dressing over the entire salad.
Step 7: Toss and Serve. Gently toss all the ingredients until everything is well combined and coated in the dressing. Garnish with chopped peanuts and fresh cilantro. Serve immediately or chill for later. This Teriyaki Tofu Rice Noodle Salad tastes great fresh or slightly chilled.