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Pickle the vegetables: Combine the vinegar, water, salt, sugar in a mason jar and mix well.
Add in the vegetables and press down so that everything is submerged. close the lid and refrigerate for an hour.
Make the curried tofu: Slice the tofu into at least ½ an inch thick slices.
Heat a cast iron skillet over medium heat or any thick bottom skillet. Add oil and spread.
When the oil is hot, add the tofu slices carefully. Cook for 3-4 minutes per side so that some of the sides are golden.
Mix the sauce ingredients in the coconut cream and add to the pan. Mix and cook until the sauce thickens and coats the tofu.
Flip the tofu slices midway so that all the sauce coats the tofu evenly. Take off heat.
Make the dressing: Mix all the ingredients in a small bowl until well combined and set aside.
Assemble your bowls: Add a good helping of lettuce and noodles, and the pickled vegetables to a serving bowl.
Top it with some of the curried tofu. Add a bit of the dressing and some cilantro and mint. Add your lime wedge and serve.
To store, store the tofu, noodles and veggies separately and assemble as needed