Vietnamese Tofu and Noodle Salad

Ingredients

• Sunflower oil

  linoleic (<60%)

  3 tbsp or 41g

• Tofu

  firm, raw

  2 block or 910g

• Rice noodles

  cooked

  2 cup or 350g

• Rice wine vinegar

  5 tbsp or 75g

• Granulated sugar

  white

  2 tsp or 8g

• Red chili pepper

  raw

  1 pepper or 45g

• Carrots

  raw

  2 medium or 122g

• Cucumber

  raw, with peel

  1 cup slices or 104g

• Cabbage

  raw

  1 ¾ cup, chopped or 156g

• Red bell pepper

  raw

  1 cup, sliced or 92g

• Scallions

  raw

  3 medium or 45g

• Peppermint

  2 tbsp or 3g

• Basil

  ¼ cup leaves, whole or 6g

• Iceberg lettuce

  raw

  1 leaf, medium or 8g

• Peanuts

  raw

  ½ cup or 73g

• Sunflower seed kernels

  dried

  2 tbsp or 18g

• Lime juice

  16 ⅛ tbsp or 242g

• Oyster sauce

  1 tbsp or 18g

• Avocado

  raw

  1 fruit or 201g

• Mango

  raw

  1 fruit without refuse or 207g

Directions

1. Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper.
2. Add the noodles to the pan, with a splash of water and heat until warmed through.
3. Meanwhile, mix together the ingredients for the dressing (rice vinegar, sugar, chopped red peppers); set aside.
4. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions, and half the herbs in a bowl, spoon the dressing over and mix together.
5. Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.