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Heat oil in a large nonstick skillet over medium high heat. Add tofu and cook until golden brown on the first side. Flip tofu, drizzle all over with 2 tablespoons of the tamari and cook until golden brown on the second side, 3 to 4 minutes more; transfer to a paper towel-lined plate and set aside to let cool.
In a large bowl, whisk together peanut butter, honey, remaining 3 tablespoons tamari, vinegar, chile sauce, garlic and 1/4 cup water to make a sauce. Add tofu, cooked noodles, cabbage, carrots and radishes and toss well. Top with peanuts and serve.