Asian noodle salad

This noodle "salad" is so good. It is crunchy, light, and really filling. It is just as good the day you make it as it is left over. And it is equally good room temperature or cold. They have a dish like this at one of my favorite restaurants and it costs something like $12 or $13, which is totally crazy since it is so easy to make.

Ingredients:

8-10 cubes of tofu, pressed and dried
1 teaspoon sriracha sauce
1 teaspoon chili oil
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
2 ounces of dry rice noodles
2-3 inches of cucumber, julienned
5 baby carrots, julienned
2-3 inches of daikon radish, julienned
1/2 teaspoon sugar
2 tablespoons rice vinegar
1/4 teaspoon salt
2 green onions, chopped
1 handful cilantro
1/3 cup shredded napa cabbage or lettuce
1/2 lime, juiced
1 teaspoon honey
1 1/2 tablespoon vegetable oil
1 1/2 tablespoon rice vinegar
1/2 teaspoon grated fresh ginger
dash of salt

Directions:

In a small bowl, toss tofu with sriracha, chili oil, garlic powder, and ginger powder. Heat a skillet over medium heat and spray it with non-stick spray. Cook tofu, turning occasionally, for 5-8 minutes, or until it crisps up on the sides. Remove from heat. Cook noodles according to package directions, then drain and squeeze out the extra water. In a small bowl, combine carrots, daikon, sugar, vinegar, and salt. Let it sit for a few minutes so the flavors can meld. In another small bowl, combine lime juice, honey, oil, vinegar, ginger, and salt. Toss noodles, cucumber, drained carrots and daikon, green onions, and cilantro in the lime vinaigrette and stir until coated evenly. Then add the tofu and the cabbage or lettuce.