Cook shallot in a little bit of oil in a skillet. Combine with other dressing ingredients (using juice from lime) and set aside.
Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
Rinse and drain rice. Add to boiling water with salt to taste. Cover and reduce heat to low. Cook for 12 minutes or until done. Set aside.
Combine soy sauce, 2 tbsp water, chili-garlic sauce, brown sugar, cornstarch, and lime juice (from 1 lime) in bowl.
Slice snap peas in half and set aside.
Slice radishes into thin circles and set aside.
Slice avocado into thin slices and set aside.
Roughly chop mint leaves and set aside.
Roughly chop cashews and set aside.
Add oil to a skillet. Add tofu and cook, stirring occasionally, until golden brown. Add reserved sauce (not the dressing - the bowl without the shallot) and cook until sauce thickens, about 1 minute
To serve, divide rice between bowls. Top with tofu, vegetables, cashew, mint, and dressing.