1. Bring a saucepan of water to the boil and cook noodles for 2 minutes, or until just tender. Drain and rinse in cold water.

2. Finely chop chilli and garlic. Add to a small saucepan with 2 tbsp soy sauce, 1 1/2 tbsp vinegar, 1 tbsp sugar and 1/4 cup water. Bring to a simmer, remove from heat and squeeze in 1/2 lime juice (wedge remaining). Set aside.

3. Julienne or grate carrot. Rinse and shred the lettuce. Slice cucumber into crescents, halve cherry tomatoes and chop coriander (leaves and stems). Roughly chop peanuts. Keep separate.

4. Slice the tofu. Cook in a frypan over medium heat for 3-4 minutes, or until warmed through.

5. Divide noodles and even piles of salad between bowls. Top with tofu strips and chopped peanuts. Pour over dressing to taste.

Notes:
The tofu is ready to eat and can be served cold if preferred.

Bean thread noodles 1 packet (250g)
Red chilli 1
garlic 1 clove
lime 1
carrot 1
Baby cos lettuce 1
Lebanese cucumber 1
Cherry tomatoes 1/2 punnet (200g)
Coriander 1/2 bunch
Roasted peanuts 1 packet (40g)
seasoned tofu 2 packets (2x 200g)

From your pantry:
soy sauce (or tamari), rice wine vinegar, sugar (of choice)