In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
In a large pot of salted boiling water, cook the pasta according to the package directions. Add the asparagus 2 to 3 minutes before the end of the pasta cooking time (depending on the size of the asparagus). Add the green peas 1 minute before the end of the cooking time. Drain and rinse under cold water. Transfer to the bowl of dressing. Mix well and adjust the seasoning.
Meanwhile, in a large non-stick skillet over medium heat, lightly brown the tofu in the oil on both sides. Add the barbecue sauce and cook, turning the tofu over regularly to coat in the sauce, until lightly caramelized, about 6 minutes. Season with salt and pepper. Let cool.
Divide the salad among four bowls and top with the tofu.