2. Halve tomatoes. Deseed and slice cucumber. Julienne (or grate carrots). Rinse and shred lettuce. Chop mint. Roughly chop peanuts (keep peanuts separate for garnish).
3. Heat a small saucepan over medium-high heat with 1 cup oil. Pull noodles apart into sections. Use tongs to add each noodle section to hot oil for 15 seconds on each side, or until puffed up. Remove to paper towel and repeat with remaining noodles. Set aside.
4. Add 1 tbsp oil to pan over medium-high heat. Slice tofu and cook for 3-4 minutes, or until warmed through.
5. Break apart noodles and gently toss with salad components. Top with tofu and spoon over dressing to taste. Scatter with peanuts and serve with lime wedge.
Use a neutral oil such as grape seed or rice bran oil to cook the noodles. Alternatively you can boil the noodles instead.
Garlic, 1 clove
Cherry tomatoes, 1 bag (200g)
Lebanese cucumber, 1
Baby cos lettuce, 1
Mint, 1/2 bunch *
Roasted peanuts, 1/2 packet (40g) *
Bean thread noodles, 1 packet (100g)
Seasoned tofu, 2 packets
FROM YOUR PANTRY
Oil (for cooking), soy sauce (or tamari), apple cider vinegar, brown sugar