Tofu Spring Roll Salad

For the tofu

• 100 g vermicielli or rice noodles, cooked
• 300-400 g firm tofu, pressed and cubed
• olive oil
• 2-3 tbsp tamari or soy sauce

For the salad

• 1/2 cucumber, seeds removed and thinly sliced
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1 red pepper, thinly sliced
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh cilantro
• 3 green onions, sliced thin

For the peanut dressing

• 6 tbsp peanut butter
• 3 tbsp regular or spicy sesame oil
• juice of one lime
• 3 tbsp warm water
• 3 tbsp tamari
• 1 1/2 inch knob of ginger grated
• 3 cloves garlic grated
• 1 1/2 tbsp sambal chili paste