For the crispy tofu, preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
Drain liquid from tofu container. Line a plate or cutting board with a tea towel or several paper towels, and place tofu on top. Lay another tea towel or few paper towels over tofu, and place something heavy on top (a few books, cast iron skillet, etc.).
Press tofu for at least 10-15 minutes - longer if possible. The more liquid you're able to release, the crispier the result will be.
Remove towels, and cut tofu into cubes (I cut the block into half lengthwise and then each rectangle into 16 cubes).
To a medium-sized bowl, add coconut aminos and corn starch. Whisk to dissolve completely.
Add tofu to the bowl, and toss gently to coat. Distribute evenly on parchment-lined baking sheet. Bake for 25 minutes, flip, and bake for another 20-25 minutes, until golden.
For the salad, add zoodles (or noddles of choice), cabbage, bell pepper, cilantro and green onion to a large bowl. Set aside.
To make the peanut sauce, whisk all listed ingredients together. Adjust spice and seasonings to taste.
Pour desired amount of dressing onto salad (will likely have additional leftover), and toss to coat. Top with crispy tofu and peanuts.
Serve, and enjoy!