Chilli tofu and noodle lettuce wraps

Instructions

1 Combine cornflour and chilli flakes in a large zip-lock bag. Add tofu, seal bag and toss to coat. Remove tofu and set aside.

2 In a large bowl toss together cabbage, carrot and snow peas. In a small bowl combine lime juice, chilli, sugar and soy sauce, stirring to dissolve sugar. Set aside.

3 Cook rice noodles according to packet instructions, or until al dente. Rinse under cold running water, drain well and set aside to cool.

4 Meanwhile, heat oil in a large wok over high heat. Stir-fry tofu, in 2 batches, for 3-4 minutes, or until golden and crisp. Transfer tofu to a plate lined with paper towels to soak up any excess oil.

5 Divide noodles and salad between lettuce leaves. Top with stir-fried tofu and drizzle with chilli-lime dressing. Serve lettuce wraps immediately.