Preheat oven to 450 degrees. Drain tofu, then slice in half horizontally. Press each slice between several paper towels, until most excess water has been absorbed. Cut the tofu into 3/4-inch cubes. Carefully toss the tofu on a baking sheet with 2 tablespoons oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, flipping halfway through cooking, until crispy and golden brown.

Bring a large pot of water with a pinch of salt to a boil. Meanwhile, peel and cut the cucumber and carrot into very thin matchsticks, discarding the seedy core. Place the carrots in the boiling water and cook 3-4 minutes, until crisp-tender. Remove with a slotted spoon and set aside. Keep the water boiling on the stove for later!

Meanwhile, mince the Serrano, removing the seeds and white ribs if you prefer less heat. Peel the ginger. Mince or grate the ginger and garlic. Thinly slice the scallions on a diagonal, keeping the whites and greens separate.

Make the Serrano-ginger vinaigrette: in a large bowl, combine the garlic, scallion whites, ginger, soy sauce, Turbinado sugar, white wine vinegar, 1 tablespoon oil, and the Serrano and fish sauce (to taste.)

Remove the pot of water from the heat, then add the vermicelli noodles and let sit 2-3 minutes, until just tender. Drain and rinse the noodles under cold water, until cooled. HINT: Don’t take your eyes off the noodles! They can overcook very quickly!

Divide the vermicelli between bowls, then drizzle with half the vinaigrette. Toss the tofu with the remaining vinaigrette, then place to one side of the noodles. Place the carrot, cucumber, and a few sprigs of cilantro around the sides of the bowl. Garnish with scallion greens and enjoy!