Bring a kettle of water to a boil over high heat, pour it over the rice noodles in a bowl and soak for about 8 minutes, until soft but still chewy. Drain and rinse with cold water.
Press the tofu for 10 minutes and cut into 2 cm (3/4 inch) cubes. Whisk the tamari, lime juice, maple syrup, tomato paste and sriracha.
Heat the oil in a wok or large non-stick skillet over medium-high heat until shimmering.
Fry the tofu, turning every 2 minutes, until golden and crisp on all sides, about 8 minutes.
Add the garlic, julienned carrot and shredded cabbage and stir-fry for 2 minutes.
Add the noodles and sauce and toss with tongs for 1 to 2 minutes until coated and hot.
Top with chopped peanuts, sliced green onion and cilantro, with extra lime wedges.
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Photo: avlxyz, Wikimedia Commons, CC BY-SA 2.0
55 min
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