Over medium-high heat, add the sesame oil to a non-stick pan and heat for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper. When finished, set aside on a paper towel lined plate.
In a large pot of boiling water, cook the noodles according to package directions. Most brown rice noodles only need to be cooked for 4-5 minutes. Drain and set aside.
In a large bowl, toss together all of your cut veggies, the tofu and noodles.
In a small bowl or mason jar, mix together the sweet red chili sauce, brown rice vinegar and soy sauce. Shake and drizzle over the noodles and toss together. Taste and season with salt and pepper if needed. (For my photo, I added the soy sauce later)
Sprinkle on chopped peanuts, green onions, fresh cilantro, sriracha and add a little lime juice. Enjoy!