Wrap tofu in a towel or several layers of paper towels and press between two plates with weights on top.
While the tofu is being pressed, make the peanut sauce. Place last 6 ingredients in a bowl and whisk until smooth.
Heat butter and coconut oil in a large frying pan over medium high heat. Slice tofu and coat with cornstarch. Place tofu in a single layer the hot oil. Fry for 3-5 minutes per side or until golden brown.
While tofu is frying, boil 8 cups of water.
Prepare vegetables.
Boil vermicelli for 3 mins. Drain and divide amongst serving bowls.
To serve, divide vegetables, tofu, basil and peanut sauce. Add chili paste to taste.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=129