Tofu Spring Roll Salad

For the tofu

• 100 g vermicelli noodles or rice noodles, cooked
• 300-400 g tofu firm, 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 carrot shredded
• 1 cup purple cabbage shredded
• 1 red bell pepper thinly sliced
• 1/4 cup mint finely chopped, fresh
• 1/4 cup cilantro finely chopped, fresh
• 3 green onions sliced thin

For the peanut dressing

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