In a wok or large pan, deep-fry the tofu in oil until golden brown. Drain on paper towels. Keep warm in the oven while preparing the rest of the recipe.

In a large pan, bring the water to a boil. Add the vermicelli and boil 5 or 6 minutes. Drain, rinse in cold water and drain again. In a wok or large skillet, heat the sesame tempura oil. Add the cabbage, carrot, green onions and garlic. Add salt and pepper to taste and stir-fry for 1 minute.

In a cup or small bowl, mix together the soy sauce, sugar and vinegar. Add the soy sauce mixture and vermicelli to the vegetables. Cook 1 minute, gently mixing the vegetables and vermicelli.

Transfer to a large serving platter, or divide into 4 servings and place on individual plates. Arrange the tofu pieces on top of the noodles to serve.