Cut the tofu in half crosswise. Then cut the halves into thirds lengthwise making 3 3/4-inch slices. Cut each in half diagaonally making triangles. Arrange all of the triangles on a baking sheet lined with paper towels. Top with additional paper towels and place a cutting board on top. Put a heavy pan on top of the cutting board and let the tofu press and drain for 15 minutes.

While the tofu is pressing, combine the orange juice, tamari, vinegar, honey, sambal, and ginger in a shallow dish.

Once pressed, sprinkle the tofu with the salt and place the tofu in the dish. Turn over and marinate at room temperature for a total of 30 minutes, turning it one more time at 15 minutes.

Heat a grill pan coated with cooking spray over medium heat. Working in batches, place the tofu pieces on the pan. Turn the tofu after 3 minutes when the tofu has browned. Cook the second side for 2 minutes; remove from the pan, and set aside.

Heat the sesame oil in high-sided skillet. Add the peas, carrots, onions, and cook for 2 minutes. Stir in the tamari, samabl, and salt. Add the rice and cook until heated through, 2 minutes.

Serve each person with 1 cup of rice mixture and top with 3 pieces of tofu and peanuts.