For the marinade
To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.
Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.
Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
Add the mangetout, carrots and cabbage to the tofu, and toss together lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts and serve immediately