Vietnamese tofu and noodle salad | Reader's Digest Asia

Ingredients

• 500 g (1 lb) firm tofu, drained
• 3½ cups (300 g) bean sprouts, trimmed
• 4 cups (200 g) shredded Asian greens, such as bok choy
• ¼ cup (15 g) chopped fresh coriander (cilantro) leaves
• ½ cup (7 g) chopped fresh basil
• freshly squeezed juice of 2 limes
• 2 teaspoons caster (superfine) sugar
• 200 g (7 oz) snow peas (mangetout)
• 250 g (8 oz) dried rice stick noodles
• 2 tablespoons olive oil
• ½ cup (80 g) unsalted peanuts, chopped
• ⅓ cup (80 ml) salt-reduced soy sauce
• finely grated zest of 2 limes
• 1 teaspoon sesame oil
• ⅓ cup (80 ml) dry sherry