- 75g (3oz) green beans
- 250g (8oz) cooked rice noodles
- 1 papaya, seeded and sliced
- large handful fresh mint leaves picked
- large handful fresh coriander leaves picked
- 2 tbsp salted roasted cashews
- For the dressing
- 1 tbsp soy or fish sauce
- 1 red chilli, seeded and sliced
- 2 tsp dark brown sugar
- 1 lime, juiced, plus extra halves, to serve
- 1 garlic clove, crushed
- For the sticky tofu
- 1 x 396g pack tofu, drained
- 1 tbsp kisan sunflower cooking oil
- 2 tbsp hoisin sauce
- 1 tbsp clear honey
- Bring a pan of water to the boil. Blanch the green beans for 3 minutes, then drain.
- Refresh under cold water and drain again. Add to a bowl with the noodles, papaya and herbs. Set aside.
- Sandwich the tofu between 2 heavy chopping boards (or between 2 plates topped with tin cans to weigh it down).
- Leave for 10 minutes to squeeze out the excess water. Pat dry with kitchen towel, then cut into cubes.
- To make the dressing, combine all the ingredients in a small bowl and stir until the sugar has dissolved.
- Set aside. Heat the oil in a nonstick frying pan. Add the tofu and fry for 2-3 minutes on each side until crisp.
- Meanwhile, in a bowl, mix the hoisin sauce with the honey and add to the pan.
- Cook for a minute or so, tossing the tofu in the sauce until coated and sticky.
- Toss the noodle mixture with the dressing and scatter over the nuts. Top with the tofu and serve in bowls with extra lime.
The Paper Bag Trick
If you want your fruits to ripen quickly in a natural manner, place them in a paper bag