Press and prep the tofu: Drain and press tofu for 10–15 minutes. Cut into 3/4-inch cubes. Toss with 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1–2 tablespoons cornstarch until lightly coated.

Crisp the tofu: Heat 1–2 tablespoons neutral oil in a nonstick skillet over medium-high. Cook tofu in a single layer, turning until golden and crisp on all sides, 6–8 minutes. Finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Set aside.

Soak the noodles: Place vermicelli in a large bowl and cover with hot water. Soak according to package directions (usually 3–5 minutes) until just tender. Drain and rinse under cold water. Toss with a tiny splash of sesame oil to prevent sticking.

Make the sauce: Whisk peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger, and chili sauce. Add warm water a tablespoon at a time until smooth and pourable. Taste and adjust salt, sweetness, and heat.

Prep the veggies: Thinly slice cabbage and bell peppers; shred carrots; slice green onions. Roughly chop herbs if using.

Toss the salad: In a large bowl, combine noodles, cabbage, carrots, peppers, and most of the green onions. Add about two-thirds of the peanut sauce and toss until coated. Gently fold in crispy tofu.

Finish and serve: Top with remaining sauce, peanuts or sesame seeds, extra green onions, and herbs. Serve right away or chill for 15 minutes to let flavors meld.