Sweet Chilli & Makrut Lime Tofu

While the noodles are soaking, thinly slice the turnip. Roughly chop the mint leaves. Remove the centre veins from the makrut lime leaves, then very finely chop. Grate the carrot. In a small bowl, combine the sweet chilli sauce, ginger paste, soy sauce and makrut lime leaves.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

Pat the firm tofu (see ingredients) dry, then cut into 1cm pieces. In a medium bowl, combine the cornflour and a generous pinch of salt and pepper. Add the tofu, gently tossing to coat.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, shake the excess cornflour off the tofu and cook, turning occasionally, until golden, 5-7 minutes. Add the sweet chilli-ginger sauce mixture, tossing to coat, 1 minute. TIP: For best results, cook the tofu in batches if your pan is getting crowded.

While the tofu is cooking, combine the brown sugar, ponzu and a drizzle of rice wine vinegar and olive oil in a large bowl. Season, then add the turnip, carrot, mint, drained vermicelli and shredded cabbage mix. Gently toss to coat.