Whisk together sugar, lime juice, vinegar and soy sauce in a small bowl. Peel ginger and garlic. Finely chop ginger, garlic and chili. Add to the bowl, stir again and set aside until everything is done.

Roast the peanuts in a pan without oil. Finely chop or grind them up. Quarter one half of the cucumber lengthwise, cut out the watery core and cut the rest into small strips. Wash or peel the carrot and julienne as well. Wash and dry the salad and cut into bite sized chunks. Wash and dry the herbs and tear into bits. Cook the rice vermicelli according to package instructions.

Meanwhile dice the tofu and fry from all sides in a pan with the vegetable oil. Optional: Add sweet chili sauce in the end.

Divide the noodles onto two large bowls. Put salad, carrot, cucumber and tofu on top. Sprinkle with herbs, peanuts and fried onion. Serve the dressing extra in small bowls. Now everyone can start his own tasty mess armed with chopsticks and a spoon.