Cut your tofu by cutting the block lengthwise 4x and then horizontally 6x to make cubes.
Lay the tofu on paper towels and then add another layer of paper towels on top. Set a large sheet pan on top and add something heavy to press your tofu and remove as much water as possible. I like to use my cast iron pan for this. Press for about an hour if you have time.
Add the cubes to a large bowl and add the cornstarch, salt and pepper.
Whisk your egg with the 2 tablespoons of water in a shallow dish, and add the panko to a second shallow dish.
Dip the tofu into the egg wash then roll in panko until all pieces are coated.
Heat the olive oil in your frying pan to medium high heat, then once hot begin frying your tofu in batches so you don't crowd the pan.
Drain fried tofu on paper towels and set aside while you assemble the salad.
Spiralize your zucchini and carrots and wash and chop your kale and cilantro and set aside.
Whisk all ingredients for peanut sauce in a large Pyrex mixing cup.
Distribute salad among 4 bowls and top with your warm tofu, drizzle peanut sauce on top and garnish with chopped cilantro and chili flakes if desired.