Prep the tofu: Press extra-firm tofu to remove excess water. Cut into equal-sized cubes. In a shallow dish, combine flour (or cornstarch) with salt, pepper, garlic powder, and chili flakes. Dredge cubed tofu until coated.

Pan-fry the tofu: Heat a skillet over medium-high heat with a little oil. Once shimmering, fry tofu cubes until all sides are golden brown and crispy. Remove and let rest on a paper towel.

Cook the noodles: Bring a pot of boiling water to a gentle boil. Add the black rice noodles and cook according to packet instructions. Drain and rinse under cold water until room temperature to stop cooking and cool the noodles.

Prep the veggies & herbs: Thinly slice cucumbers, shred napa and red cabbage, julienne snap peas and carrots. Roughly chop basil, dill, and mint. Slice spring onions.

Make the dressing: In a large mixing bowl or heatproof bowl, whisk together olive oil, sesame oil, soy sauce, lime juice, maple syrup, a pinch of brown sugar, minced garlic, and red pepper flakes. Taste and adjust for your preferences—add peanut butter for a creamy peanut dressing version.

Assemble the salad: Add the cooled noodles, veggies, herbs, and tofu to the large bowl. Gently toss to coat everything evenly in the dressing.

Chill & serve: Transfer to a platter or individual serving plates. Sprinkle with sesame seeds and extra green onions. Serve immediately or chill for an hour and enjoy at room temperature or chilled—perfect for meal prep.