Directions

To Make the Noodles

1. Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to ensure they don’t keep cooking.

To Make the Salad

1. Julienne 1 carrot, cut 1 Lebanese cucumber and 1 red capsicum into matchstick-size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green section).

To Make Chilli-Coconut Dressing

1. Mix 1 cup of sweet chilli sauce with 6 tbsp of fish sauce, 4 tbsp white vinegar and ½ cup of coconut juice to thin it out a bit. Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.

To Make Coconut-crusted Tofu

1. Mix the coconut milk and yellow curry paste. Slice tofu into 1 cm slices then into triangle about 5cm long. Marinate tofu in the curry mix for about at least an hour or overnight if possible.
2. Coat the marinated tofu in flour, then the egg, then a bowl with a mixture of the desiccated coconut and panko crumbs.
3. Heat vegetable oil in a saucepan on medium heat until a wooden spoon handle bubbles. Cook tofu in batches for about 5 mins until golden and crunchy. Drain on paper towel and serve warm.

To Assemble

1. Place the lettuce and baby spinach In the bowl. Top with the noodles and arrange the carrot, cucumber, capsicum and onions on top. Drizzle salad dressing over the top. Add coconut crumbed tofu on top of the salad and also top with chopped peanuts.
2. Garnish with mint, chilli coriander and lemon wedges.