Asian salad

2 tbsp sunflower oil

250g tofu, drained well, patted dry, and cubed

350g cooked vermicelli noodles, separated

2 carrots, halved crossways and sliced into thin strips

1 small cucumber, quartered lengthways, seeded, and sliced into thin strips

150g white cabbage, shredded

1 red pepper, seeded and thinly sliced

3 spring onions, thinly sliced

2 handfuls mint leaves, chopped

2 handfuls basil leaves, torn

1 Little Gem lettuce, leaves separated

75g salted peanuts, roughly chopped

For the dressing

5 tbsp rice wine vinegar

4 tsp caster sugar

1 medium-sized red chilli, seeded and diced