Directions

To Make

1. Drain and press the tofu between kitchen paper, cut into 2cm cubes and set aside to dry out a little.
2. Trim 1 cm from the each side of the spring roll pastry to even the edges. Lightly spray both sides of 4 sheets with oil. Layer 4 sheets to form uneven edges and gently press into an ovenproof bowl/ramekin, repeat to make 4 baskets.
3. Bake at 180 degrees Celsius until crisp and golden. Remove from the bowl/ramekin and set aside. This can be re-warmed in the oven just before serving.
4. Process all the sauce ingredients in a blender until smooth, set aside.
5. Toss the tofu cubes in cornflour. Heat the oil in a heavy based frypan, add the tofu & panfry until crunchy and golden. Drain on kitchen paper.
6. Whilst the tofu is frying, prepare the rice noodles as directed.
7. Heat half the sauce in a clean frypan, gently toss the cooked rice noodles through the sauce. Divide between the 4 baskets.
8. Heat the remaining sauce, add the tofu cubes. Stir to coat and warm through. Arrange on top of the rice noodles.
9. To serve, garnish with spring onion slices & black & white sesame seeds.
10. Place the baskets on serving plates & decorate with radish slices, cucumber curls, alfalfa & garlic chives.