Vegan Bún Chay (Vietnamese Noodle Salad)

Name: Vegan Bún Chay (Vietnamese Noodle Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1/4 cup rice vinegar; 3 tablespoons lime juice; 3 tablespoons coconut or date sugar*; 2 tablespoons mushroom soy sauce (or low-sodium soy sauce); 2 tablespoons freshly grated lemongrass (white part only); 1 clove garlic, grated; 1 to 2 bird's eye chilies, sliced (optional); 2 to 3 dashes Maggi seasoning; 1 tablespoon water; 8 ounces thin rice noodles (vermicelli-style); 2 carrots, julienned; 1 large bell pepper (orange, yellow, or red), thinly sliced; 1 cup English cucumber half moons; 1 cup cilantro stems and leaves (remove tough stem ends if desired); 1 cup Thai basil leaves; 1 cup mint leaves; 1 cup chopped peanuts; Lime wedges for serving (optional); 1 tablespoon peanut oil; 14 ounces firm tofu, sliced into bite-sized rectangles; 2 teaspoons mushroom soy sauce, or low sodium soy-sauce; 1 tablespoon sesame oil; 1 tablespoon coconut or date sugar