Tofu Spring Roll Salad

50 g vermicielli or rice noodles, cooked

175 g firm tofu, pressed and cubed

olive oil

1 ¼ tbsp tamari or soy sauce

¼ cucumber, seeds removed and thinly sliced

½ cup shredded carrots

½ cup shredded purple cabbage

½ red pepper, thinly sliced

⅕ cup finely chopped fresh mint

⅕ cup finely chopped fresh cilantro

1 ½ green onions, sliced thin

3 tbsp peanut butter

1 ½ tbsp regular or spicy sesame oil

of one lime

1 ½ tbsp warm water

1 ½ tbsp tamari

¾ inch knob of ginger grated

1 ½ cloves garlic grated

¾ tbsp sambal chili paste