Place a large pot of salted water on to boil for the rice noodles. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Trim 1 inch away from the ends of the asparagus, and cut the remaining stalks into 1 inch pieces. Thinly slice the cucumber into half moons. Thinly slice the radish into half moons. Trim and thinly slice the scallions, keeping the greens and whites separate.
In a medium bowl, whisk together the tamari, rice vinegar, and coconut sugar.
Place a large nonstick skillet over medium heat. Add the sesame oil and sesame seeds, and cook until the seeds begin to brown, about 3 to 5 minutes. Add the scallion whites and cook until fragrant, about 30 seconds. Transfer the seeds and scallion whites to the bowl with the tamari mixture. Whisk the sesame sauce to combine.
Once the water is boiling, add the rice noodles and stir. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse under cool water to stop the cooking process.
Return the large skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned in places, about 3 to 4 minutes.
Add the cooked noodles, asparagus, and sesame sauce to the skillet. Toss until evenly coated, and cook until heated through, about 1 minute. Divide the sesame noodles and crispy tofu between large plates. Top with sliced cucumber, radishes, and scallion greens.