easy vietnamese-inspired noodle bowl - hot for food

Ingredients

• 2 C ribboned cucumber
• 2 C ribboned carrots
• 1/2 C warm water
• 1/2 C white vinegar (or substitute rice vinegar or apple cider vinegar)
• 2 tbsp granulated sugar
• 1 tbsp sea salt
• 1 to 2 tbsp vegan-friendly hoisin
• 2 whole limes, juiced
• 2 tsp chili crisp
• 1 (16 oz/455 g) brick medium-firm or firm tofu, cut into 1/2 inch cubes
• 4 oz /125 g vermicelli rice noodles (about half a bag)
• 2 tsp sesame oil
• about 3/4 C cooked vermicelli
• about ½ C tofu cubes
• 2 C chopped romaine
• roughly chopped fresh cilantro, as much as you want (I like lots!)
• roughly chopped fresh mint, as much as you want (I like lots!)
• sushi ginger, as much as you want (I like lots!)
• roughly chopped salted and roasted peanuts