for 4 person

Tofu

1 tbsp	soy sauce
1 tbsp	sesame seeds
1 tsp	ginger, finely grated
260 g	tofu, cut into slices
a little	oil, for frying

Dressing

2	limes *-*
6 tbsp	soy sauce
2 tbsp	water
1 ½ tbsp	coarse cane sugar
4	garlic cloves, finely chopped
2	red chillies, deseeded, finely chopped
2 tbsp	coriander, finely chopped

Bowl

150 g	rice vermicelli
	salted water, boiling
1	cucumber, cut into thin slices
1	carrot, cut into thin slices
2	baby lettuce, quartered
½ bunch	coriander, roughly torn
½ bunch	peppermint, roughly torn
½ bunch	Thai basil, roughly torn
4 tbsp	salted peanuts
2 tbsp	fried onions

How it's done

Tofu

Combine the soy sauce, sesame seeds and ginger, add the tofu, mix. Heat the oil in a frying pan. Fry the tofu for approx. 2 mins. on each side.

Dressing

In a small bowl, combine the lime juice with all the other ingredients up to and including the coriander.

Bowl

Cook the rice noodles in boiling water until al dente (according to the packet instructions), rinse with cold water, drain, divide between bowls. Serve the vegetables, herbs and tofu on top. Drizzle with the dressing, scatter the peanuts and fried onions on top.

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