Vietnamese Sticky Tofu Bun Cha

First wrap the tofu in a clean tea towel or sheets of kitchen paper. Place between two chopping boards and put a saucepan or a few unopened cans on top to help press out the water. Leave like this while you prepare everything else.

Cook the noodles following the packet instructions. Be careful not to overcook them: a little al dente is preferable. Drain and rinse under cold running water until cool, then toss in the sesame oil and put to one side.

Combine the carrots, lettuce, spring onions and herbs in a bowl. Stir all the dressing ingredients together until the sugar dissolves, then spoon over the salad and toss well. Keep in the fridge while you cook the tofu.

Unwrap the tofu and cut it into 3cm chunks. Heat the sunflower oil in a large frying pan over a medium-high heat, then add the tofu and fry for about 5–6 minutes, turning as each side turns golden. The more sides you brown, the crispier it will be, but it’s fine to only do a couple of sides if you want to hurry through.

Mix the hoisin and soy sauces, then add to the pan and turn the tofu in the sauce until everything is coated and sticky. Take off the heat after a minute or so. Divide the noodles between plates, top with the salad, followed by the sticky fried tofu, then spoon over the dressing and serve scattered with the peanuts.