Vegan Tofu and Spring Roll Vermicelli Salad

Ingredients

• 250g vermicelli (soaked in water or boiled)
• ½ cup mint leaves
• 2 cups bean sprouts
• 1 cucumber (deseeded and cut into sticks)
• 1 carrot (cut into sticks)
• 500g tofu (cut into squares)
• 3 tbsp salt
• 2 tbsp five spice powder
• ¼ cup peanuts (roasted and crushed)
• 2 tbsp oil
• 2 tbsp oil, plus extra for deep frying
• 4 cloves of garlic (finely chopped)
• 1 onion (sliced)
• 2 carrots (julienned)
• 4 cabbage leaves (sliced)
• 30g bean sprouts
• 2 tbsp soy sauce
• Salt, to taste
• 15 small sheets spring roll pastry
• Water
• 1½ - 2 tbsp fresh lime or lemon juice
• 2 tbsp sugar
• 1 clove garlic (finely chopped)
• 2 bird's eye chillies (finely chopped)
• 6 tbsp water