Vermicelli tofu spring salad with curried cashews, spring vegetables, chilli and herbs

Bring a medium pot of salted water to the boil.

Remove the tofu from the packet and press between tea towel or paper towels, with a bit of weight. Removing some moisture allows it crisp up better.

Remove the core from the pepper and thinly slice.

Cut the cherry tomatoes in half.

Peel the carrot and slice into half-moons. Combine the vegetables in a bowl with the bean sprouts and set aside.

Remove the mint leaves from the stalk and thinly slice.

Pick the leaves off the Thai basil and add both these to the veggies.

Remove the coriander leaves from the stalk. Add the leaves to the veggies. Thinly slice the stalk and place in a separate bowl. Slice the chili and add to the coriander talk with a splash of the dressing.

Cook the noodles for 4 to 5 minutes, stirring regularly. Strain and cool under running water. They will stick together but will loosen up under running water.

Dice the tofu into bite-sized pieces.

Get a frypan on high heat with a good splash of oil.

Toss the tofu in the cornflour, then shake off any excess flour before frying for about 3 minutes, until crispy all over.

Season with salt once cooked then place in the bowl with the chili and coriander stalk.

In a bowl, dress the noodles with a good splash of dressing.

Serve noodles, salad and tofu topped with cashews. Then drizzle over with more dressing to suit your taste.