Set water to boil in a pot.

In a large skillet set over medium-high heat, heat oil and brown tofu with ginger for 2 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.

In the same skillet, heat frozen vegetables until water evaporates and vegetables are warmed through.

Return tofu to skillet and add sauce. Stir well to combine. Reduce heat and simmer for 2 minutes.

Meanwhile, cook rice vermicelli in boiling water for 3 minutes.

Serve tofu over rice vermicelli and garnish with peanuts and cilantro.