Char Siu Glazed Tofu with Vermicelli Noodle Salad

Steps

1. Bring a full kettle to the boil.
2. Slice capsicum and spring onion. Cut cucumber lengthways and slice thinly. Season to taste with salt and pepper and set aside in a large bowl along with the mung beans.
3. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain, refresh under cold water and leave to drain again. Cut in a few places with kitchen scissors to make them easier to eat. Add to bowl with veggies. Toss through mesclun.
4. In a small bowl, zest and juice lemon. Add soy sauce, sugar and a pinch of chilli flakes to bowl. Mix well to combine, until sugar is dissolved. Set aside and add to bowl with salad before serving.
5. Pat tofu dry and dice into 2cm cubes. Add to a medium bowl, gently toss together with cornflour, until well coated. Season lightly with salt and pepper. Heat oil in a large fry-pan and cook tofu for about 8-10 minutes turning often, until golden. Add sesame seeds to pan and toast for about 2 minutes. Add Char siu sauce and cook for about 2 minutes, until slightly reduced and sticky.
6. Spring noodle salad with glazed Char siu tofu.