Thai Seared Tofu

Drain the firm tofu packages thoroughly by wrapping each block in paper towels and gently pressing to remove excess moisture; slice each block into 1/2-inch-thick slabs.

Combine the low sodium soy sauce, fresh lime juice, molasses, minced ginger, minced garlic, curry powder, and crushed red pepper flakes in a small bowl; whisk until the molasses is fully dissolved and the marinade is smooth.

Place the tofu slabs on a plate and pour half of the marinade over them, turning gently to coat both sides; reserve the remaining marinade for serving.

Heat the olive oil in a large skillet or wok over medium-high heat until shimmering and just beginning to smoke.

Working in batches if necessary, carefully add the marinated tofu slabs to the hot skillet and sear for 3-4 minutes per side until golden brown with crispy edges, avoiding excessive movement.

Divide the cooked vermicelli among serving bowls or plates and arrange the seared tofu slabs on top.

Garnish generously with the chopped fresh basil, cilantro, and mint, distributing the herbs evenly across the dish; serve immediately while the tofu is still warm.