Vegan rice bowl

Name: Vegan rice bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Japanese
Ingredients: 300 g / 10.5 firm tofu (I use smoked tofu but regular works well too), pressed; 20 ml / 1½ tbsp soy sauce (or tamari if GF); 10 ml / 2 tsp oil (optional); 30 ml / 2 tbsp soy sauce (or tamari); 20 ml / 1½ tbsp rice wine vinegar; 10 ml / 2 tsp maple syrup (or sugar), adjust to taste; 10 ml / 2 tsp toasted sesame oil (optional, you can use tahini or PB); 1 garlic clove, finely grated; 2.5 cm / 1" ginger, finely grated; 5-10 ml / 1-2 tsp chilli sauce (like Sriracha), more to taste; ½ English cucumber; 8 radishes; ½ bell pepper; 1-2 spring onions / scallions; 1 corn on the cob or ½ cup tinned (or frozen) kernels (optional); 40 g / ¼ cup roasted peanuts*, chopped; 300 g / 1½ cups cooked rice* of choice (I used brown); nori seasoning or a crushed sheet of nori (optional)