Whisk together the miso, sesame oil, lemon juice, water, maple syrup, ginger and sriracha in a small bowl.
Prepare the noodle bowl
Place the noodles in a medium microwaveable bowl and heat in a microwave oven on high for 1 minute. Cool slightly, then add the carrots, bell pepper, cucumber, scallions and cilantro and toss to combine. Pour half the dressing over the noodle mixture and toss gently.
Whisk together the vegetable oil, tamari and maple syrup in a large bowl. Add the tofu and toss to coat.
Heat a large non-stick skillet over medium-high heat until a drop of water sizzles on contact. Pour in the tofu mixture in one layer. Cook 5-7 minutes, stirring occasionally, until the tofu is golden brown with crisp edges
Serve the salad in bowls topped with the tofu and remaining dressing.
Make a double batch of the dressing if you love a saucy bowl.The dressing will keep 3-5 days in the refrigerator.