Vietnamese Noodle Salad

• 200 g firm marinated tofu, cut into cubes
• 100 g vermicelli noodles, cooked per pack instructions
• 300 g fine cut slaw mix
• 0.25 cup fresh mint leaves, roughly chopped
• 0.25 cup fresh coriander leaves, roughly chopped
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 2 tbsp extra virgin olive oil
• 1 lime, juiced
• 2 tbsp crushed peanuts