Vietnamese Tofu Noodle Salad

Ingredients

• ¼ cup sweet chilli sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon tamari sauce or soy sauce
• 1 tablespoon neutral oil
• 2–4 tablespoons water (depends on how thick your sweet chilli sauce is)
• 1 packet of Slendier Konjac Spaghetti
• 1 small carrot, julienned
• ½ small red capsicum, thinly sliced
• 1 small Lebanese cucumber, thinly sliced (slightly squeeze to soften)
• 2 cups cos lettuce, sliced (measured after slicing)
• 2 tablespoons neutral oil
• 250g firm tofu, chopped into cubes
• 2 tablespoons tamari (or soy sauce)
• 20 mint leaves, sliced
• 1 cup coriander, chopped (measured after chopping)
• 1 1/2 cups mung bean sprouts
• Red chilli, thinly sliced (optional)
• Crushed roasted peanuts