Step 1

Prepare all the vegetables. Slice cabbage thin or shred with a food processor attachment. Slice cucumber into rounds, and carrots into thin matchsticks.

Step 2

Bring 3 cups water to a boil in a medium pot. Set aside an ice bath in another bowl.

Step 3

Add 2 tsp soy sauce to boiling water and add carrots. Cook for 30 seconds. Drain and plunge into ice bath to stop cooking.

Step 4

Bring a medium pot of water to a boil. Add the vermicelli noodles and cook until tender 4 minutes (or according to package directions).

Step 5

Once cooked, drain and rinse in cool water to prevent them from sticking together.

Step 6

Combine peanut butter, curry paste, 5 tbsp coconut milk, soy sauce, and 2 tsp lime juice to a bowl. Stir until smooth. Add coconut milk and lime juice as needed to reach desired taste and consistency. Set aside.

Step 7

Slice the tofu into large pieces about 1/2 inch thick. Pat dry.

Step 8

Toss with cornstarch to coat the pieces completely.

Step 9

In a large pan add oil to just cover the bottom. Heat over medium until the oil sizzles when a pinch of cornstarch is sprinkled in.

Step 10

Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil.

Step 11

Slice tofu into even pieces. Chop mint and cilantro.

Step 12

Assemble the plates with 1/4 of the vermicelli, slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped herbs, chopped peanuts, and peanut sauce. Serve immediately.