Carrot and noodle salad

I've been making a lot of noodle salads lately because they're so satisfying and easy to pack for lunch (the photo is from eating it outside!). First I cut and baked some tofu cubes. Meanwhile, I lightly steamed a head of broccoli, grated 3 carrots and thinly sliced half a red onion and half a cucumber, and cooked up some rice noodles.

After everything was ready, I mixed it all together with some red wine vinegar, a bit of rice vinegar (to not overpower it), and peanut sauce. I added cilantro at the end.