Bring a large pot of salted water to boil. Once boiling, add vermicelli noodles and remove from heat. Let sit for about a minute, then drain and set aside.
While water is boiling, heat a large skillet with a drizzle of oil over medium-high. Drain and pat tofu dry. Dice the tofu into 1/2 inch cubes and add to skillet. Season with salt and pepper, and toss to coat. Cook the tofu until golden brown on most sides, about 10-12 minutes.
While tofu is cooking, bring second skillet on medium heat with a drizzle of oil. Wash and slice red bell pepper into thin strips. Add to skillet along with carrots. Saute for for 3-4 minutes, until softened and colours are bright. Remove from heat into a large bowl.
Wash and finely chop cilantro and green onion. Remove mint leaves from stems, wash and finely chop. Wash, zest and halve the lime. Set aside. To prepare the peanut sauce, whisk together the peanut butter, lime zest, half of the maple syrup, half of the soy sauce, and half of the sesame oil. Once the tofu is golden, add the peanut sauce to the skillet and toss to coat.
Add cooked noodles to the large bowl with the vegetables. Add green onion, cilantro, and mint. Whisk together remaining sesame oil, maple syrup, lime juice, and soy sauce with 1.5 tbsp. of oil (3 tbsp for 4 servings). Drizzle over the noodle salad and toss to coat.
Divide noodles between serving dishes. Top with peanut tofu. Sprinkle with red pepper flakes to taste and enjoy!