Serves 2-3

For the dressing:
1 x 3cm piece of fresh ginger, peeled
2 garlic cloves, peeled
3 tbsp sesame oil
2 tbsp seasoned rice vinegar
1 tbsp soy sauce
1 tsp honey or maple syrup 

For the crispy noodles:
80g thin dried rice noodles/vermicelli, cut into 6-8cm lengths
Vegetable oil, for frying

For the salad:
2 large cucumbers, thinly sliced
Salt
1 tbsp sesame oil
400g extra firm tofu, drained and cubed
3 large carrots, shaved into ribbons using a vegetable peeler
3 spring onions, chopped
1 red pepper, deseeded and thinly sliced
1 green chilli, deseeded and thinly sliced
Handful of fresh coriander, chopped
Handful of peanuts, crushed (optional)

1. Combine all of the ingredients for the dressing in a blender or food processor and whizz until smooth. Set aside.
2. Place the cucumber slices in a colander and sprinkle lightly with salt. Set aside in the sink to drain for about 10 minutes, then rinse thoroughly and pat dry with kitchen paper.
3. Heat the sesame oil in a large pan over a medium heat. Pat the tofu dry with kitchen paper and cook for about 10 minutes until lightly browned, turning occasionally.
4. Pour vegetable oil into a medium-sized saucepan to a depth of 5cm and heat over a medium-high heat for 2-3 minutes. When hot, drop the rice noodles in a few at a time. They will puff up immediately. Quickly flip the noodles over using tongs, then remove to a plate lined with kitchen paper to drain. Repeat with the remaining noodles.
5. In a large bowl, combine the cucumbers, carrots, spring onions, pepper, chilli and coriander. Drizzle over the dressing over and toss to coat. Top with the stir-fried tofu, the crispy noodles and some crushed peanuts, if desired.

Per serving: 475kcals, 33.5g fat (5.9g saturated), 34.7g carbs, 12.9g sugars, 14.8g protein, 6g fibre, 0.473g sodium