Place the tofu on a plate lined with 3 paper towels. Cover the tofu with 3 more paper towels and another plate. Place something very heavy, such as a pot, on top of the plate and let the tofu sit for 5 minutes. Replace both sets of paper towels and let the tofu sit for 5 minutes longer. Cut tofu into ¾-inch (6-mm) cubes and set aside.

Bring a large pot of generously salted water to a boil over medium-high heat. Add the noodles and cook according to the package directions. Drain well in a colander, rinse under cold water, tossing as you rinse until water runs clear, and drain again. Set aside.

Bring another pot of generously salted water to a boil over high heat. Add the sugar snap peas and cook just until bright green and tender-crisp, 1–2 minutes. Drain, rinse under cold water, and drain again. Set aside.

In a large bowl, stir together the rice vinegar, soy sauce, 2 tablespoons of the canola oil, the honey, 2 teaspoons of the sesame oil, the ginger, and garlic.

Warm the remaining 1 tablespoon canola oil and the remaining ¾ teaspoon sesame oil in a nonstick frying pan over medium-high heat. Add the tofu and sauté until golden on all sides, about 6 minutes.

Transfer the tofu to the bowl with the dressing, add the noodles and sugar snap peas, and toss to coat well. Add the green onions and sesame seeds and toss again. Serve warm or at room temperature or cover and refrigerate for 2 hours or up to 24 hours and serve chilled.