First, cut your tofu into strips, then place in a single layer on some paper towels, top with more towels, and place something heavy on top. Press the tofu to get a good amount of liquid out for at least 15 minutes(the longer the better)
While the tofu is pressing, make the orange peanut dressing. Add all the dressing ingredients to a small mixing bowl, and whisk until everything is fully combined. It may take a minute to smooth out the peanut butter. Taste and adjust seasoning. Set aside.
Now start boiling water for the rice noodles.
While you are bringing the water to a boil, heat the oil in a non stick pan on medium high. Add the strips of tofu and sprinkle with a little salt and pepper. Let the tofu cook on each side for a 1-3 minutes until they are nice and golden brown. Rotate tofu only once it is brown on the side it is on. Flipping too soon could cause the tofu to stick.
Add the noodles to the water whenever it is ready. Cook according to the package,( I used the preparation for a cold noodle dish. Cooking the noodles for 2 minutes, then draining and running under cold water). Remove from the water once done and set aside.
Once the tofu is nice and brown, add 1/4 C. of the orange peanut dressing to the pan. Turn off the heat and toss to coat the tofu.
Let the noodles and tofu cool a bit. Then add the noodles, shredded veggies and tofu to a large bowl. Toss with the remaining dressing and top with chopped cilantro and peanuts if desired. Serve immediately or chill completely and serve really cold.