Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two.
To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed.
Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside.
Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat.
Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.
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