Vietnamese-style crispy tofu bowl

Method

1. Put the noodles in a heatproof bowl, cover with freshly boiled water and leave for 2 minutes. Drain and cool under cold running water. In a small bowl, combine the chilli sauce and lime zest and juice, pour half over the noodles and mix to coat.
2. In a small bowl toss the shallot with 1 tsp cornflour. In a separate bowl mix the rest of the cornflour with the salt and pepper, then add the tofu and toss to coat.
3. Heat 1 tsp of the oil in a frying pan until hot and fry the shallot for 5-10 minutes until crisp. Scoop out with a slotted spoon and drain on kitchen paper (or see tip).
4. Heat the remaining oil in the same pan and fry the tofu, in batches, for 2 minutes on each side until golden and crisp.
5. To serve, divide the noodles, shallot, fried tofu, carrot, cucumber, mint leaves and peanuts between 2 bowls and pour over the remaining dressing.