• sesame oil
• 1 large brown onion , peeled and thinly sliced
• 350 g pack of firm tofu , drained and broken into very rough chunks
• 6 tbsp hoisin sauce
• 2 tbsp sesame seeds
• 250 g thin brown rice noodles , soaked in boiling water until soft
• a small handful of peanuts , crushed
• 1 long red chilli , finely sliced
• 2 limes , cut into wedges
• chilli sauce , to serve
• Dressing:
• 3 tbsp brown sugar
• 1 stick of lemongrass , tough outer layers removed, finely chopped
• 3 tbsp reduced-salt soy sauce
• 1 tbsp white wine vinegar
• 1 tbsp toasted sesame oil , plus extra to serve
• 2 limes , juice of
• Salad:
• 2 carrots , grated or cut with a crinkle cutter
• 1/2 cucumber , grated or cut with a crinkle cutter
• 2 baby gem lettuce , finely sliced
• 4 spring onions , finely sliced
• 1 small bunch of mint , leaves picked

Method

1. Make the dressing first, so that all the flavours have time to mingle. In a large bowl or measuring jug, dissolve the sugar in 50ml of boiling water. Stir through all the other ingredients, then set aside.
2. Heat a little sesame oil in a frying pan and fry the onion over a low–medium heat, until soft and golden at the edges, about 10 minutes. Set aside.
3. In the same pan, heat 2 tablespoons of the sesame oil over a medium heat, then add the tofu and fry until it starts to go crispy on the edges – about 5 minutes. Stir in the hoisin sauce and keep it on the heat for about 3 minutes, until it’s sweet and sticky and coats all the tofu. Add the sesame seeds for the final minute, then it’s done. Finally, combine all the salad ingredients in a bowl and set aside.
4. To assemble your meal, divide the noodles between serving bowls, followed by the salad, then the tofu and onion, scatter over the peanuts and chilli and generously share out the dressing. Serve with extra toasted sesame oil, lime wedges and chilli sauce.