Tofu Larb Letuce Cups

In a small bowl combine the soy sauce, juice of half of the lime wedges, garlic, ginger, and chilli.

Place the vermicelli noodles in a large heatproof bowl and cover with the boiling water. Set aside for 5 minutes. Drain and rinse the noodles with cold tap water then return them to the same bowl. Pick up a handful of noodles over the bowl and using kitchen scissors, snip the noodles into short lengths. Set aside.

Heat the vegetable oil in a large wok or frying pan over a medium heat. Add the mushrooms and cook, stirring, for 3 minutes or until tender. Drain any excess liquid from the pan. Add the tofu and cook breaking up with a wooden spoon until it resembles the consistency of scrambled eggs. Add the soy sauce mixture and cook, stirring, for 1-2 minutes or until fragrant. Stir through the vermicelli noodles, coriander and mint and remove from the heat.