Tofu larb salad

Method

1. Fill a wok or large, heavy-based saucepan one third full with vegetable oil and set over a medium heat. Once the oil is hot enough to brown a cube of bread in 40 seconds, carefully lower in the tofu and deep-fry for about 5 minutes until golden brown (see Food Team’s tip). Remove the tofu with a slotted spoon and drain on kitchen paper.
2. Bring 1 litre water to the boil in a large pan. Add the rice vermicelli, cook for 30 seconds, then drain.
3. Put the noodles in a mixing bowl with the textured vegetable protein mince and deep-fried tofu. Mix in the red onion, spring onion, fresh coriander, dill and mint.
4. Add the sugar, toasted rice, chilli flakes, lime juice and soy sauce. Mix thoroughly and serve immediately.