Spicy peanut butter noodle & tofu salad

Cut the tofu into 2cm pieces and pat dry with kitchen paper. Put the oil in a large frying pan over a medium-high heat. Fry the tofu for 3 minutes on each side until golden, then remove to clean kitchen paper to drain.

Put the noodles in a large bowl, cover with boiling water and leave for 3 minutes. Whisk the peanut butter, sweet chilli and soy sauces and rice vinegar together in a large bowl, then add a few bsp boiling water to loosen (how much depends on the consistency of the peanut butter).

Drain and rinse the noodles and add into the peanut sauce, with a little more water to loosen, if needed. Add most of the salad onions and mix well to ensure the noodles are coated.

Serve the noodles in bowls, topped with the crispy tofu, cucumber, radishes, remaining salad onions and a splash of the remaining soy sauce.