Vietnamese Salad with Tofu

• 100 g vermicelli rice noodles
• 1 carrot, julienned
• 1 Lebanese cucumber, julienned
• .5 iceberg lettuce, shredded
• .5 cup mint leaves
• .5 cup coriander (cilantro) leaves
• 2 tbsp peanuts, crushed
• 340 g tofu, cut into ½ inch cubes
• 1 tbsp cornflour
• 1 tbsp peanut oil
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar