Vietnamese tofu and noodle salad | Tesco Real Food

Ingredients

• 2 tbsp sunflower oil
• 250g (8oz) tofu, drained well, patted dry, and cubed
• 350g cooked vermicelli noodles, separated
• 2 carrots, halved crossways and sliced into thin strips
• 1 small cucumber, quartered lengthways, seeded, and sliced into thin strips
• 150g (6oz) white cabbage, shredded
• 1 red pepper, seeded and thinly sliced
• 3 spring onions, thinly sliced
• 2 handfuls mint leaves, chopped
• 2 handfuls basil leaves, torn
• 1 Little Gem lettuce, leaves separated
• 75g salted peanuts, roughly chopped
• 5 tbsp rice wine vinegar
• 4 tsp caster sugar
• 1 medium-sized red chilli, seeded and diced