Crispy Tofu Peanut Noodles

• 125 g firm tofu, pressed and cubed
• 75 g rice noodles
• 1.5 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 0.5 lime, juiced
• 0.5 carrot, cut into fine matchsticks

Directions

1. 1Toss the tofu cubes in 1 tbsp cornflour and fry in 2 tbsp oil over medium-high heat for 8 minutes, turning, until golden and crisp on all sides.
2. 2Soak the rice noodles in just-boiled water for 5 minutes, then drain and rinse briefly in cold water.
3. 3Whisk the peanut butter, soy sauce, lime juice and 4 tbsp warm water into a pourable sauce.
4. 4Toss the noodles, carrot and sauce together off the heat, then top with the crisp tofu and serve straight away.