Vietnamese Tofu Vermicelli Noodle Bowl with Fresh Herbs

• 160 g Rice vermicelli
• 2 tsp Caster sugar
• 1 Lime
• 3 tbsp Soy sauce
• 2 cloves Garlic
• 1 tsp Dried red chili
• 2 tbsp Sunflower oil
• 300 g Firm tofu
• 1 medium Cucumber
• 1 large Carrot
• 10 g Fresh mint
• 15 g Fresh coriander
• 40 g Roasted peanuts

1. Bring a large pot of water to the boil. Cook the rice vermicelli according to the packet instructions until tender, then drain in a colander and rinse briefly under cold water to stop it sticking. Leave to drain well.
2. In a mixing bowl, whisk the caster sugar with the juice of the lime, soy sauce, and 2 tbsp water until the sugar dissolves. Finely grate or crush the garlic into the dressing, then stir in the dried red chili.
3. Pat the firm tofu dry, then cut into bite-sized cubes. Heat the sunflower oil in a frying pan over medium-high heat, add the tofu, and pan-fry for 8 to 10 minutes, turning, until golden on most sides. Tip off any excess oil if needed, then take the pan off the heat.
4. Pour half the dressing over the tofu and toss gently to coat. Cut the cucumber into thin matchsticks and peel the carrot into ribbons or fine strips. Roughly chop the fresh mint and fresh coriander, and crush the roasted peanuts.
5. Divide the vermicelli between two bowls and top with the cucumber, carrot, and herbs. Spoon over the dressed tofu and drizzle with the remaining dressing. Finish with the roasted peanuts and serve straight away.

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