Mix the dressing ingredients together in a large bowl, or blitz them in a small food processor if you want the dressing to be smooth.
Toss the baby tomatoes, lime zest and juice into the bowl of dressing. Once combined, add the herbs, rhubarb and spring onions.
Put the rice noodles in a saucepan of boiling water (off the heat) and cover for 5 minutes (or cook according to the packet instructions), then drain, cool and toss through the salad.
Heat the sesame oil in a small frying pan over a low-medium heat, add the tofu and brown it on both sides until crisp on the outside and soft within. Remove from the pan and slice into 3cm cubes.
Toast the sesame seeds in a dry pan for 30 seconds, scatter them over the salad with the fried tofu and serve.