Press the tofu for about 10 minutes using paper towels or a tofu press to remove excess moisture. Cut the tofu into small cubes and place them in a bowl. Add soy sauce, sesame oil, and chili sauce, then toss gently to coat the tofu evenly.

Sprinkle cornstarch over the tofu cubes and mix lightly. Heat olive oil in a non-stick skillet over medium heat and cook the tofu for 6–8 minutes, turning occasionally until the cubes become golden and slightly crispy.

Prepare the salad base by adding mixed greens, shredded red cabbage, sliced cucumbers, and julienned carrots to a large serving bowl. Toss the vegetables gently so they distribute evenly.

Top the salad with the crispy tofu cubes. Sprinkle chopped cilantro, green onions, roasted peanuts, and sesame seeds over the bowl. Serve with lime wedges on the side and drizzle additional chili sauce if desired.