Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
Cook rice noodles according to package directions. Drain and rinse in cold water, then toss in 1-2 tsp vegetable oil. Set aside.
Cut scallions into 1/4 inch rounds and set aside.
Cut carrots into matchsticks and set aside.
Cut cucumber into half moons and set aside.
Cut bell peppers into thin strips and set aside.
Thinly slice radishes and set aside.
Roughly chop mint an set aside.
Medium dice tofu. Place in a medium bowl and sprinkle with cornstarch, salt, and pepper. Toss gently to coat.
Heat skillet over medium-high heat and add 2 tbsp vegetable oil. Add tofu and pan fry until golden brown and crispy. Set aside.
Mince ginger and garlic into a small bowl. Add peanut butter, maple syrup, soy sauce, and vinegar. Whisk to combine.
To serve, top noodles with tofu, vegetables, and peanut sauce.