Miso-Glazed Tofu And Noodle Salad

Tofu:

• 1 cup extra firm tofu (350 g), cut into 1 (2.54 cm)
• 2 tablespoons miso paste
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon fish sauce
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime, juiced

Noodle Salad:

• 1 cup vermicelli rice noodle (200 g), cooked, cooled, and rinsed
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime, juiced
• 2 tablespoons sesame seed
• 1 red pepper, julienned
• 2 baby cucumbers, peeled and sliced
• 4 green onions, finely sliced
• 1 large carrot, julienned
• 1 avocado, thinly sliced