Vietnamese cold noodle salad with tofu

Step 1

Start by draining the tofu for at least 2 hours. The best way to do that is to put it on an upside down breakfast bowl and put a tray/ large plate underneath to catch draining liquid. Wrap the tofu in a kitchen roll, place it on the top of the breakfast bowl and put something heavy on top of the tofu, like a tin of coconut milk. Every 30 mins or so, swap wet kitchen towel for a new one.

Step 2

In a mixing bowl, mix together dressing/marinade ingredients apart from sesame oil. I basically combined the two to save you time.

Step 3

Once you have drained your tofu, cut in into equal size cubes and place it in the marinade for another hour or so (the longer it marinates the better). Do not throw the marinade afterwards as it doubles up as a salad dressing. Once you transfer the tofu to a baking tray, mix in 1 tbsp of sesame oil to the marinade/dressing liquid.

Step 4

Set the oven to 180 º C / 360 º F. Place marinated tofu cubes on a paper-lined baking tray and bake for 25 mins, flipping the cubes once with a pair of tongs 15 mins in.

Step 5

Prepare rice noodles according to the instructions on the packet. Let them cool down once cooked.

Step 6

Using a speed peeler or a sharp knife, cut vegetables into thin strips (do not use the core of the cucumber or courgette as they are both very watery) and then cut them into thin matchsticks.

Step 7

Combine cooked noodles with vegetables and herbs, pour dressing on top and scatter with baked tofu.