Goi Cuon Chay — vegan eating

Ingredients

• 1 block firm tofu, sliced and pressed
• 1 tablespoon soy sauce
• Rice paper wrappers
• Vermicelli noodles, cooked according to package instructions
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 bunch of fresh mint leaves
• 1 bunch of fresh cilantro
• Lettuce leaves
• For the dipping sauce:
• 2 tablespoons hoisin sauce
• 1 tablespoon peanut butter
• 1 teaspoon rice vinegar
• Water to thin
• Crushed peanuts for garnish