Rice Noodle Salad with Marinated Tofu

Combine the soy sauce, lemon juice, sesame oil, maple syrup and tamarind in a dish that will comfortably fit your cut tofu. Whisk to combine, then add the tofu slabs, turning and moving around until both sides are completely covered in marinade. Set aside for at least 30 minutes, or overnight if possible.

Bring a large saucepan of water to a boil and place a large frying pan over a medium–high heat.

Once the pan is hot, add a tablespoon of neutral cooking oil to the bottom of the pan. Add the tofu and cook for 3–5 minutes until starting to brown on the underside. Keep the marinade as you will use this for dressing the salad. Gently flip and cook the other side for another 3-5 minutes, or until golden brown. Once cooked, transfer to a paper towel and allow to cool for 5 minutes, then slice into 1 cm (1/2 in) wide strips.

Once the water has boiled, cook the noodles according to the directions on the packet, then drain and rinse under lots of cold running water until cool. Drain well, then transfer to a large mixing bowl. Add the remaining tofu marinade and toss to combine. Taste, and add more soy sauce if needed.

Add the capsicum, mango, watercress, coriander, spring onions and sesame seeds to the noodles, and use your hands to combine everything together. Transfer to serving dishes and top with cooked tofu and additional coriander.