Asian cucumber salad with stir-fried tofu and crispy noodles | easyFood

Ingredients

• 1 x 3 cm 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
• 80 g rice vermicelli noodles, thin dried
• Vegetable oil, cut into 6-8cm lengths, for frying
• 2 large cucumbers, thinly sliced
• Salt
• 1 tbsp sesame oil
• 400 g 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
• 1 handful of fresh coriander, chopped
• 1 handful of peanuts, crushed (optional)