Fry the tofu until golden brown, then cut into bite-sized pieces.

Peel the cucumbers and slice them into small pieces.

Bring a pot of water to a boil. Add the greens and cook until just tender, then add the bean sprouts. Once both are cooked, turn off the heat.

Blanch the vermicelli noodles, then place them in bowls. Add the tofu, cucumbers, greens, and bean sprouts. Drizzle with soy sauce, toss to combine, and enjoy.