To make the pickled carrots, whisk vinegar and sugar in a small pot until dissolved. Pour over sliced carrots and quick pickle for either 15 minutes, but best if done overnight.

Preheat oven to 400F, and slice pressed tofu into strips. Spread onto a lined baking sheet, ensuring that none of them touch. Bake for 30 minutes, turning occasionally for even browning. Remove from oven and let cool.

To assemble the bowl, layer noodles, tofu, spring mix, cucumber, and quick-pickled carrots in a bowl. If you have other greens like thai mint, or chives, add those too! Serve with vegetarian dipping sauce as dressing. Enjoy!