Sweet + Tangy Asian Salad

• 200 g honey soy tofu, cut triangles
• 1 cup shelled edamame
• 250 g vermicelli rice noodles
• 400 g coleslaw mix
• 0.5 bunch mint leaves
• 80 g peanuts, roasted (roasted)
• 1 tbsp honey
• 2 tbsp rice wine vinegar or white vinegar