Thai Noodle Salad with Peanut Dressing

Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
Add chopped cilantro on the top and your salad will be ready to serve.