Vermicelli noodle salad with tofu and peanuts

You can buy green mangoes, which are sour and very firm, in Asian grocery stores. They are a different variety to the ones you see in supermarkets. You can substitute a tart granny smith apple, cut into matchsticks, or a normal mango that is unripe.

Ingredients

1 serving	Cornflour, for dusting
125 g	Dried vermicelli noodles (Main)
300 g	Firm tofu, sliced 1cm thick
1 Tbsp	Vegetable oil
1 cup	Purple cabbage, shredded
2	Carrots, shredded
4	Spring onions, shredded
1	Green mango, flesh shredded
1 handful	Bean sprouts
½ cup	Mint leaves, torn
½ cup	Coriander, chopped
1	Red chilli, chopped, more if you like it hot
½ cup	Roasted peanuts, chopped

Asian dressing

1 clove	Garlic, minced
1	Shallot, finely chopped
2 tsp	Fish sauce
2 tsp	Sesame oil
1 Tbsp	Rice vinegar
1 Tbsp	Sweet chilli sauce
1 Tbsp	Vegetable oil, or olive oil
2	Limes, juiced

Directions

1. Place vermicelli noodles in a large bowl or medium sized pot.
2. Pour over boiling water, cover and stand for 5 minutes until noodles are soft.
3. Drain and, using scissors, snip in a few places (to shorten the length of the noodle strands).
4. Season cornflour with a little salt and black pepper. Dust both sides of tofu slices in seasoned cornflour.
5. Heat oil in a fry pan and add tofu.
6. Cook for about 2 minutes on each side or until golden.
7. Arrange noodles, vegetables, herbs and tofu on plates and scatter over peanuts.
8. Combine all dressing ingredients and spoon over just before serving.
9. Toss everything together with your chopsticks before eating.