Cut tofu in half horizontally. Place on flat plate; place another plate on top to weigh down. Let stand for 15 minutes. Drain off water; pat tofu dry. In non-stick skillet, heat oil over medium high heat; cook tofu, turning once, for 3 to 4 minutes or until golden. Let cool.
Meanwhile, in large pot of boiling salted water, cook green beans for about 4 minutes or until tender-crisp. Remove with slotted spoon and cool under cold water; drain on towels.
In same pot of boiling water, repeat with cabbage, cooking for 4 minutes. Repeat with bean sprouts, cooking for 10 seconds.
Slice tofu. In shallow bowl, attractively arrange tofu, green beans, cabbage, bean sprouts, cucumber, pineapple and eggs. Top with peanut dressing.
In small skillet, heat oil set over medium heat. Cook ginger and garlic, stirring, for 3 minutes or until softened; set aside.
In small bowl, whisk together soy sauce, coriander, vinegar, lime rind and juice, molasses and chili pepper. Whisk in ginger mixture, peanut butter and 3 tablespoons (50 mL) warm water. Serve with salad.