Vietnamese Noodle Salad with Tofu (or meat replacement)

Serves 2

Tofu (or meat replacement

1 block extra firm tofu or 400g meat replacement

1 tbsp olive oil

2 garlic cloves , minced

Pinch of salt and pepper

Dressing

1/4 cup lime juice

1/4 cup fish sauce

2 tbsp rice vinegar

1 tbsp caster sugar

1 large garlic clove , very finely chopped

1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy)

Salad

2.5 oz / 75g dried rice vermicelli noodles 

3 cups iceberg lettuce , shredded

1 cup carrot , cut into fine matchsticks

1 1/2 cups cucumber , cut into matchsticks

1 1/2 cups bean sprouts

1/4 cup coriander leaves , lightly packed

1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

Combine the tofu/meat replacement ingredients in a small bowl and set aside for 10 minutes.

Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.

Heat a skillet / fry pan over high heat. Add tofu/meat replacement, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through.

Remove from the skillet onto a plate.

Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.

Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.

Serve immediately.