Fresh, light and vibrant - this main meal salad is a medley of flavours, combined with a sweet and sour dressing and topped off with crunchy roasted peanuts. Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8 ᆞ minutes, turning regularly, until golden and crisp. Drain on kitchen paper. Add the noodles to the pan, with a splash of water and heat until warmed through. Meanwhile, mix together the ingredients for the dressing. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions and half the herbs in a bowl, spoon the dressing over and mix together. Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.
