Food

A meal in a bowl, this bang-it-together, protein-rich salad is very adaptable. Try swapping the tofu with leftover chicken or a can of oil-packed tuna. Or use a different combination of vegetables: shredded carrot, blanched green beans, steamed broccoli, bean sprouts – just be sure to include something crunchy! This salad keeps well unrefrigerated and packs easily. Makes two portions

150 grams firm tofu cut into V inch cubes

1 teaspoon canola oil

150 grams fine rice noodle

2 cups iceberg lettuce, shredded

1 cup red bell pepper, julienned

1 cup english cucumber, seeded and julienned

1 large handful of mint, torn

100 grams raw cashews

A pinch of sea salt

In a non-stick pan over medium heat, fry tofu in canola oil until golden on all sides. This should take about five minutes.

Remove from oil with a slotted spoon and set aside.

Boil a kettle of water. Pour water over noodles in a bowl, away from the heat. Soak for one to two minutes until tender. Drain, rinse with plenty of cold water, squeeze excess water from noodles one handful at a time and tear lightly.

Toast cashews in a dry skillet over medium heat. Toss every minute or two until golden, about five minutes total.

Combine all ingredients and toss with dressing (below) just before serving. Serve with a quarter lime wedge per person.

Dressing:

2 limes – reserve half of one lime for garnish

1 teaspoon tom yum paste (available in Asian markets)

1 tablespoon agave syrup or honey

1 teaspoon soy sauce

1 tablespoon sesame oil

1 green onion, chopped fine

Whisk together.