Vietnamese-Style Noodle Salad
[Vegan]

Cook the Tofu:

1. Press the tofu for at least 10 minutes using the tofu press or for at least 30 minutes placed between two clean kitchen towels with a heavy weight on top.
2. Place the pressed tofu on its side and cut it lengthwise into 4 sheets.  Pour oil into the large skillet until it's 1/2 inch deep and place over medium heat. Lay the tofu sheets in the hot oil and fry on both sides until golden brown and crispy. Transfer to the plate lined with paper towels to drain. Cut the tofu sheets into matchsticks. Season with a little salt and set aside.
3. Prepare the vegetables and herbs. Peel, trim, and shred the carrots into matchsticks. Cut the cucumber in half lengthwise, scoop out the watery seeds, and cut into matchsticks. Trim the scallions, cut them into 2-inch lengths, and finely slice. Cut the lettuce lengthwise into quarters and cut out the white centers. Shred the leaves. Pick the herb leaves, discard the mint stems, and finely slice the cilantro stems. Trim and finely slice the chili. Cut the lime into wedges

Prepare the Peanuts:

1. Put the peanuts in a dry pan and fry over medium heat until golden

Cook the Noodles:

1. Place the noodles in a bowl, cover with boiling water, and leave to soak for 8 minutes. Drain and return to the mixing bowl. Cover with cold water and leave to soak for 1 minute. Drain.

Make the Dressing:

1. Peel and finely grate the ginger and garlic. Add to a small bowl along with the rest of the dressing ingredients. Stir to combine

Build the Salad:

1. Put the carrot, cucumber, scallion, lettuce, half the cilantro, half the mint, and three-quarters of the dressing into a bowl and toss to coat. Divide between serving bowls. Sprinkle over the remaining herbs, the chopped red chili, and toasted peanuts.
2. Drizzle over the remaining dressing. Top with the tofu matchsticks and serve immediately with lime wedges.