To start, cook the tofu by preheating the oven to 400°F/200°C and lining a baking sheet with parchment paper. Arrange the tofu cubes in a single layer on the baking sheet and bake for 15 minutes. After that, flip or shake the tofu and continue baking for 10-15 minutes more until golden brown on all sides. Leave to cool.

Using a medium skillet, heat a teaspoon of olive oil with the cashews and stir frequently for approximately 5 minutes until they are toasted and browned. Next, transfer them to a food processor and chop them before setting them aside.

Moving on to the vegetables, shred the cabbage, cut the cucumber and red bell pepper into pieces, and dice the green onions and cilantro. Keep aside until it's time to assemble the salad.

In a bowl, whisk together soy sauce, rice vinegar, lemon juice, sesame oil, maple syrup, sriracha, peanut butter, ginger powder, and garlic powder to make the dressing. Adjust the spiciness level by adding more hot sauce if needed.

Lastly, assemble the salad by layering the vegetables, topping it with tofu and cashews, then drizzling the dressing over the salad. Toss everything together before serving.