Dice the tofu into small cubes and set aside.
In a bowl or glass measuring cup, whisk together the rice vinegar, soy sauce, fish sauce, ginger, garlic, lime juice, and crushed red pepper.
Heat the oil in a non-stick or well seasoned cast iron skillet over medium-high heat and add the tofu. Cook for about 5 minutes, stirring occasionally until the tofu begins to brown. Add about ¼ cup of the vinegar sauce to the tofu and continue to cook until the sauce has caramelized and the tofu is crispy. Remove from heat and set aside.
Spiralize the veggies and divide among 4 bowls. Top with crispy tofu and dress with reserved sauce. Garnish bowls with bell pepper, jalapeño, cilantro, and mint.