Step 1

For the lemongrass tofu, place lemongrass, chilli, garlic, eschalot, fish sauce, sugar, oil, soy sauce and a pinch of salt in a large bowl and stir until sugar is dissolved. Place the tofu onto a shallow tray and pour over the marinade. Set aside for 30 minutes. Heat a large nonstick frypan over medium heat. Drain tofu and cook in batches for 2-3 minutes each side until you get some gnarly caramelisation. Set aside.

Step 2

For the nuoc cham dressing, place all ingredients in a screw-top jar. Close lid and shake until sugar is dissolved. Check seasoning, dressing should be balanced; sweet, sour, salty with a kick of chilli.

Step 3

For the Vietnamese salad with mango, cook vermicelli noodles following packet instructions. Drain, cool under cold water and drain well. Transfer to a large bowl with remaining ingredients and gently toss to combine.

Step 4

Thickly slice tofu and arrange on a serving plate with salad. Scatter with herbs and drizzle with nuoc cham dressing. Serve with lime wedges.