Soy Ginger Tofu with Vermicelli Noodle Salad

Steps

1. a full kettle to the boil.
2. Place vermicelli in a large, heat-proof bowl and pour over boiling water to cover. Use a fork to separate strands. Leave to soak for 5 minutes then drain well. Use scissors to snip noodles in a few places to make them easier to eat.
3. Roughly chop spinach; thinly slice spring onions; grate courgettes; peel and grate carrot; thinly slice chilli (if using). Place all in a large bowl with peanut and sesame mix and coriander and set aside. In a small bowl, combine all soy ginger marinade ingredients and set aside.
4. Pat tofu dry with paper towels and dice 1–2cm. Heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Cook tofu for about 6 minutes, turning regularly, or until golden. Turn off heat; add half the marinade to the pan and toss to coat, allowing it to bubble for 30 seconds then remove from heat.
5. Add noodles to salad with remaining marinade and lime juice and toss to combine.
6. Divide vermicelli noodle salad between bowls or plates and top with soy ginger tofu. Squeeze over lime juice and garnish with coriander.