Vietnamese tofu salad recipe

Ingredients

• 1 red bird’s eye chilli, chopped
• 1 garlic clove, thinly sliced
• 2 tbsp nam pla (Thai fish sauce)
• 1 tbsp rice vinegar
• 1 lime juice
• 1 tsp caster (superfine) sugar

• 7 oz (200 g) rice noodles
• 2 oz (60 g) (scant ½ cup) unsalted peanuts
• 2 carrots, peeled into long thin strips
• 1 large courgette (zucchini), peeled into long thin strips
• 3½ oz (100 g) mangetout (snow peas), trimmed and halved lengthways
• 1 bunch of spring onions (scallions), thinly sliced
• ½ cucumber, cut into strips
• 2 little gem lettuces, trimmed and separated into leaves
• 14 oz (400 g) extra-firm tofu, pressed (see page 10) and cut into cubes
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp vegetable oil
• A few basil leaves, chopped
• A few basil leaves, chopped
• Lime wedges, to serve

1. Add all the dressing ingredients to a bowl and whisk to combine.
2. Soak the rice noodles in plenty of cold water for 12–15 minutes, or until softened (or follow the instructions on the pack). Drain well.
3. Place a non-stick frying pan (skillet) over a medium to high heat. When it’s hot, add the peanuts and toss gently until they are golden brown and fragrant. Remove immediately, before they burn, and chop them coarsely.
4. Mix together the carrots, courgette, mangetout, spring onions, cucumber and lettuce in a large bowl.
5. Place the tofu cubes in a bowl with the soy sauce and sweet chilli sauce. Stir together gently to lightly coat the tofu. Heat the oil in a non-stick frying pan set over a medium to high heat, and when it’s hot add the tofu. Cook for about 4 minutes, turning, until golden brown all over. Remove and drain on kitchen paper (paper towels).
6. Stir the drained rice noodles into the vegetables and toss lightly in the dressing. Divide between 4 serving plates and top with the hot tofu. Sprinkle with the chopped herbs and toasted peanuts. Serve immediately with lime wedges.