Rice Noodle and Smoked Tofu Salad

Ingredients

• 2 tablespoons coconut oil or sunflower oil
• 275 g/10 oz smoked tofu, patted dry, and cut into bite-sized cubes
• 200 g/7 oz rice vermicelli noodles
• 1 carrot, halved crossways and thinly sliced into thin strips
• 10 cm/4 inch piece cucumber, quartered lengthways, deseeded, and thinly sliced into strips
• 2 handfuls of shredded sweetheart/pointed cabbage
• 3 spring onions/scallions, thinly sliced
• ½ red onion, finely sliced
• 2 handfuls of freshly chopped mint leaves
• 2 handfuls of freshly torn basil leaves
• 1 little gem/bibb lettuce, leaves separated
• 75 g/⅓ cup salted peanuts, roughly chopped

For the dressing

• 5 tablespoons rice wine vinegar
• 4 teaspoons caster/superfine sugar
• 1 tablespoon soy sauce
• 1 red chilli, deseeded and diced

Method

Heat the oil in a large frying pan/skillet over a medium heat and fry the tofu for 8-10 minutes, turning often, until golden and crisp. Drain on paper towels.

Meanwhile, prepare the noodles according to the packet instructions, then drain and refresh under cold running water and drain again. Transfer the noodles to a large bowl.

Mix together all the ingredients for the dressing and pour over the noodles.

Add the carrot, cucumber, cabbage, spring onions/scallions, red onion and half the herbs to the noodles and toss until combined.

Arrange the little gem/bibb leaves on a large, flat serving plate and top with the noodle salad, smoked tofu, remaining herbs and peanuts.