How to make it

1. Preheat the oven to 425˚F. Line a baking sheet with aluminum foil. 
2. Add the tofu to a bowl and pour the Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce on top. Gently toss the tofu until it’s coated in the sauce. Sprinkle the cornstarch on top and gently fold it together with the tofu. 
3. Spread the tofu out onto the prepared baking sheet. Bake it in the oven for 13 minutes. Flip the tofu over and bake for another 12 minutes until golden and crispy. Remove the tofu from the oven and set it aside.
4. Add the vermicelli noodles to a bowl. Pour in enough boiling water to cover the noodles. Soak the noodles for 3-5 minutes until the noodles are tender. Drain and set them aside.
5. In a bowl, add in the rice vinegar, lime juice, Lee Kum Kee Panda Brand Dipping Soy Sauce, sweet chili sauce, Lee Kum Kee Minced Garlic, and water. Whisk until combined and set it aside.
6. Add the vermicelli noodles, tofu, and carrots to each serving bowl. Wrap each ribbon of cucumber around your finger to create a cylinder shape. Add the rolled cucumbers to each bowl. Top with peanuts, mint leaves, and basil leaves. Serve with a lime wedge and the prepared sauce. Enjoy!