Salt and pepper tofu with herb and noodle salad

1.Make herb and noodle salad. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Rinse under cold water; drain well. Using scissors, cut noodles into shorter lengths. Combine noodles with cabbage, carrot, sprouts, mint and coriander in a large bowl. Place juice, vinegar, soy sauce, sugar and chilli in small screw-top jar. Seal tightly, then shake to combine. Pour over salad; toss to combine. Serve sprinkled with peanuts.

2.Drain excess liquid from tofu packets, then carefully turn onto a double layer of paper towels to drain. Cut in half lengthwise, then into 4 crosswise. Gently pat all over with paper towels to as much liquid as possible.

3.Combine cornflour, salt and pepper on a plate. Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Gently roll a few pieces of tofu in seasoned cornflour to coat shake off excess. Deep-try tofu, in batches, for 2-8 minutes or until crisp and starting to colour. Using a slotted spoon, transfer to paper towels. Serve tofu with noodle salad.