Make the Dressing: Whisk together all of the dressing ingredients until combined and set aside.

Make the Salad: Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture. Once tofu has drained, discard paper towels and cut tofu into cubes.

Heat a large, deep skillet over medium heat and add the oil and heat until oil is shimmering. Add tofu and increase heat to medium-high. Cook undisturbed for a few minutes or until tofu is browned on the bottoms, then toss around and continue to cook until crisp and browned on most sides. Remove from pan and set aside.

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well and cool.

In a large mixing bowl, toss the pasta with a bit of the dressing to coat and get the noodles slippery and separated. Add the tofu and a bit more dressing and toss again to coat and infuse with flavor. Add the remaining ingredients in order to the bowl and toss gently, adding just enough dressing to lightly and properly dress the salad - you will most likely have dressing left over for another use. Your dinner salad is ready to serve!