Combine all the dressing ingredients in a small bowl with ½ teaspoon salt.
Slice the tofu in half widthways and season with salt and pepper. Heat the oil in a large pan over medium high heat. Add the tofu and cook for 2-3 minutes each side until golden. Remove from the heat and slice into thin strips.
While the tofu is cooking, Place the rice vermicelli in a heat proof bowl with lid. Cover with boiling water and place lid on top. Drain after 5 minutes and rinse with cold water.
In a large bowl combine cabbage, carrot, tofu, rice vermicelli, chilli, spring onion, herbs and pepper. Pour over dressing and toss to combine.
Divide among bowls and sprinkle over peanuts.