A delicious, flavor packed bowl of noodles filled with fresh vegetables and grilled tofu.
Boil water and pour over rice noodles and let sit 5 minutes. Drain, rinse and set aside.
Combine ⅓ cup water and vinegar and heat over medium-high heat in a small pot. Add sugar, radishes and carrots and bring to a simmer. Place in a bowl, cover and chill in a fridge for a few minutes.
In a small bowl, whisk together the sriracha dressing ingredients.
Heat oil in a skillet over medium-high heat. Season the oil with salt and pepper. Add tofu and sear until all sides are crispy. If you'd like, add in a little sriracha at the end.
Divide the noodles in the serving bowls. Arrange the veggies around the noodles. Add the pickled veggies and tofu. Top with fresh mint, jalapeño slices and lime wedges. Spoon the dressing over.