Thai Noodle Salad With Sautéed Tofu

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3/4 pound firm water-packed tofu, drained

2 tablespoons fresh lime juice

1 tablespoon low-sodium soy sauce

1 tablespoon chili garlic sauce (such as Lee Kum Kee)

1 teaspoon sugar

2 teaspoons grated peeled fresh ginger

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

1 tablespoon peanut oil

3/4 pound uncooked rice vermicelli

1/4 cup fresh lime juice

3 tablespoons chili garlic sauce (such as Lee Kum Kee)

2 tablespoons low-sodium soy sauce

2 tablespoons peanut oil

1 tablespoon Thai fish sauce (such as Three Crabs)

2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

Remaining ingredients:

2 cups thinly sliced romaine lettuce

1 cup shredded carrot

1/2 cup chopped fresh cilantro

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