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To a large pan on high heat, add the oil. When hot, add the tofu and cook until lightly crispy on all sides*, about 8 minutes. Then transfer to a bowl.
Add the rice noodles to a large bowl and cover with boiling water. Let sit to soften, and drain when 1 - 2 minutes before al dente. Rinse under cold water.
To a sauté pan, add the oil. When hot, add the garlic, shallots, green onions, chili, and pickled radish. Cook for 5 - 8 minutes.
Then add the carrot, bell pepper, and cabbage and cook for 5 more minutes.
Add the soy sauce, tamarind paste, sugar, vinegar, sriracha, and lime juice. Stir.
Add the rice noodles to the pan, and toss to combine. Cook until everything is warmed through and the noodles are fully cooked.
Add the bean sprouts and tofu to the pan, and toss to coat.
Serve while hot, top with desired garnishes, and enjoy!