Cut the pressed tofu into 1-inch-long sticks, roughly the size of thick fingers.

Whisk the rice vinegar, soy sauce, sesame oil, sugar, ginger, and red pepper flakes in a large bowl until the sugar dissolves.

Toss the tofu sticks with the cornstarch and salt in a medium bowl until evenly coated, then shake off any excess starch.

Heat the vegetable oil in a 12-inch non-stick skillet over medium-high heat until it shimmers. Add the tofu in a single layer and cook until golden brown and crisp on all sides, about 8 to 10 minutes total.

Add the shredded cabbage and carrots to the bowl with the dressing and toss thoroughly to coat the vegetables.

Divide the salad among plates and top with the hot tofu sticks, then garnish with scallions, cilantro, and peanuts.

Serve immediately while the tofu is at its maximum crispness.