Slice the tofu into 1cm thick slices. Arrange on a paper towel and place extra paper towels over the top to drain moisture from the tofu. Allow to sit for 10 minutes. In the meantime, prepare the noodles.
Cook rice vermicelli noodles according to packet instructions. Drain well. Prepare carrots, snow peas, chilli and green onions. Prepare the salad dressing by adding ingredients to a bowl and whisking well. Set all aside and return to tofu.
In a bowl whisk the egg and milk. In a second bowl combine the Kentucky Crispy Coating and black sesame seeds.
Working one piece at a time, dip the tofu in the egg mixture and then the coating. Repeat with remaining pieces.
Heat the oil in a wide non-stick frying pan (enough oil to cover the bottom of the pan) and cook the tofu for 3 minutes each side or until golden and crispy.
In a large serving bowl, add the noodles, carrot, snow peas and green onions, chilli and combine well. Pour over the salad dressing and combine until evenly coated.
Divide Vermicelli Salad between 4 bowls and place tofu over the top. Garnish with coriander leaves and wedges of lime (optional to add slices of cucumber and serve with Chang’s Original Hot Chilli Sauce).