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To make the dressing, in a large bowl, add the peanut butter, chili crisp, garlic, ginger and the boiling water and whisk to combine. If it’s too thick, add more boiling water, one tablespoon at a time ,until it’s smooth and pourable.
To the dressing, add the cabbage, cucumbers, tofu, half the peanuts and half the coriander/cilantro and toss well. Drizzle with a little olive oil, season well with salt and pepper and toss again.
To serve, top with remaining peanuts and coriander/cilantro.