Cut the red chilies in half (do not de-seed them). Add the chilies along with the rest of the ingredients into a bowl and mix until combined. Set aside for a while so the chilies have time to release their flavour - you'll be removing them before using the sauce.

Preheat a large frying pan (preferably cast-iron, but I also use my non-stick with success) over medium-high heat.

When the pan is hot, add the oil and then the tofu. Do not overcrowd the pan - you want every piece of tofu to get crispy.

When the tofu has browned on one side (about 5 minutes, but every stove is different, and it also changes depending on the pan you use - so watch the tofu carefully!), flip it onto the other side and cook till browned.

When your tofu is brown and crispy, turn the heat down to medium-low. Add 1/4 cup of the sauce into the pan (make sure to avoid adding the chilies!), making sure all the tofu gets coated.

Cook for a couple of minutes, then remove from heat and set aside until serving.

Prepare the vermicelli according to the package (I cover mine in water, bring to a boil, then turn the heat off and let sit for a couple of minutes). When the noodles have cooked, make sure to rinse them in cold water. I always toss them in a little bit of sesame oil to help prevent them from sticking together, but it is not necessary. 

To serve, place the lettuce at the bottom of a bowl, place the noodles on top, and then top with the bean sprouts, cucumber, carrots, and tofu. 

Remove the chilies from the sauce - you can also remove the lemongrass, but I love keeping it in. Pour 1/4 of the remaining sauce (approximately 1/4 cup) on top of all that yummy food in your bowl.

Garnish with mint, green onions, and roasted salted peanuts.