Vermicelli Noodles and Tofu Bowl
[Vegan]

For the Tofu:

• 1 block extra-firm tofu drained and pressed, cut into cubes
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

For the Noodle Bowl:

• 8 oz dried vermicelli noodles
• 1 medium cucumber sliced or julienned
• 2 medium carrots made into ribbons or julienned
• 1/4 cup fresh mint coarsely chopped
• 2 tablespoons chopped peanuts for topping
• chopped romaine lettuce for serving

For the Peanut Sauce:

• 2 tablespoons hoisin sauce
• 1 tablespoon peanut butter
• 1-2 tablespoons water
• 1 tablespoon maple syrup