Directions

To Prep

1. Combine all salad dressing ingredients except sesame oil. Stir until sugar is dissolved.
2. Add sesame oil, stir and set aside.
3. Combine all the sticky tofu marinade ingredients in large flat baking dish. Add pressed sliced tofu, cover tofu well with the marinade and leave for at least 10 mins.

To Cook

1. Heat a non-stick grill pan over medium heat, spray lightly with vegetable oil, add tofu slices and cook for 3-4 mins each side, or until the edges of the tofu turn golden brown.
2. Remove and repeat until all slices are grilled. Save any remaining marinade for the finished dish.
3. Put drained rice vermicelli into a bowl. Add salad dressing and toss gently.
4. Use a fork to pick up and twirl noodles into the middle of the serving bowls. Arrange 5 slices of tofu on one side section of the bowl, then continue around the rest of the bowl with groupings of the vegetables.
5. Sprinkle over the basil and mint leaves, chilli slices, sliced spring onion, toasted sesame seeds and chopped cashews.
6. If desired, drizzle any remaining tofu marinade over the dish, loosening with some water if needed. Serve and enjoy!