Rice noodle salad with lemon tofu

Description

I'm a big fan of tofu - it's naturally low in fat, has a lovely texture and takes on flavours really well. If you have time, leave the tofu in its marinade for a good couple of hours, then assemble the salad just before you want to serve it.

Ingredients

3 tbsp light soy sauce
1 lemon, grated rind and juice only
2 bird's-eye red chillies, thinly sliced
300g/10½oz packet of firm tofu, cubed
200g/7oz fine rice noodles
100g/4oz mangetout, halved lengthways
bunch of radishes, thinly sliced
1 small red onion, thinly sliced
1 tsp toasted sesame seeds
handful fresh coriander leaves

Method

1. In a large bowl, mix together the soy sauce, lemon rind and juice, chillies and two tablespoons of water.
2. Add the tofu cubes and leave to marinate for at least 30 minutes.
3. Place the noodles in a large bowl, cover with boiling water and set aside for five minutes or so. Drain and cool under running water.
4. Toss together the cooled noodles, mangetout, radishes, red onion and sesame seeds (to toast the sesame seeds, place them in a non-stick frying pan over a medium heat and cook them, stirring, for a couple of minutes until lightly browned).
5. Gently stir in the tofu and marinade and divide between bowls. Scatter over the coriander leaves and serve.