Vegan Summer Roll Salad

Ingredients

• 2 tbsp peanut butter
• 4 tbsp hoisin
• 2 tsp agave, or sweetener of choice
• 2 tsp Sriracha
• 2 small garlic cloves, grated
• 2 tsp rice wine vinegar
• 2 tsp crispy chilli oil
• 4 tbsp cold water
• 2 rice paper sheets, broken into pieces
• 200ml vegetable oil
• 1 block extra firm tofu, sliced into 1 cm sticks
• 1 tbsp soy sauce
• 1/2 tsp garlic granules
• 35g cornstarch
• 1 cucumber, de-seeded and sliced into half moons
• 1 large carrot, julienned
• 2 baby gem lettuce, sliced
• 1 large avocado, sliced
• 300g cooked vermicelli noodles
• a handful fresh coriander, roughly chopped
• a handful fresh mint, stems removed and roughly chopped
• 20g salted peanuts, roughly chopped
• a drizzle crispy chilli oil