Vietnamese style vermicelli salad

Bring a pot of water to the boil for the noodles.

Slice the carrot into matchsticks.

Mix the soy sauce, rice vinegar, sesame oil, cane sugar and lime juice over the carrot and marinate about 10 minutes.

Repeat with the cucumber.

Turn off the heat and soak the noodles in the hot water five to seven minutes.

Pat the tofu dry and slice into strips.

Sear the tofu in a non-stick pan over medium heat with a dash of olive oil, about 45 seconds to a minute a side, then season with pepper and salt.

When the noodles are al dente, add ice to stop them cooking further.

Plate the vermicelli, then the carrot, cucumber, chopped red leaf lettuce, chopped cilantro and mint, and the tofu.

Top with chopped chili peppers, bean sprouts and crushed roasted peanuts, and drizzle over some of the pickling juice as a dressing.