Preheat your oven to 425°F (220°C). Grate super firm tofu over a lined baking tray and toss it with soy sauce, fresh lime juice, cornstarch, and sesame oil. Bake for 15 minutes, then toss and bake for an additional 5-10 minutes until crispy and golden.

In a heatproof bowl, pour boiling water over vermicelli rice noodles, ensuring they’re fully submerged. Let soak for 3 minutes until softened but still firm. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled noodles with shredded carrots, sliced cucumber, diced bell pepper, half of the crispy baked tofu, fresh herbs, and pistachios. Toss gently.

In a small bowl, whisk together dressing ingredients: lime juice, soy sauce, sesame oil (or chili oil), sweet chili sauce, and maple syrup until smooth. Adjust to taste.

Pour dressing over the noodle mixture and toss until well-coated. Serve cold or at room temperature. Garnish with remaining baked tofu and extra herbs.