To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.
Let stand 30 minutes.
Remove tofu from paper towels; cut into 3/4-inch cubes.
Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.
Heat a large nonstick skillet over medium-high heat.
Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds.
Remove tofu from bag; discard marinade.
Add tofu to pan; saut 5 minutes or until crisp, carefully turning to brown all sides.
Remove from heat.
To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water.
Let stand 20 minutes or until tender.
Drain and rinse under cold water; drain well. Set noodles aside.
To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
Combine vermicelli, lettuce, and remaining ingredients in a large bowl.
Add dressing; toss well to combine. Top with tofu.
