Japanese avocado and tofu salad

Instructions

1 Cook noodles following packet instructions. Add broccoli and courgette to pot 2-3 minutes before noodles are ready and cook until noodles are cooked and veges are just tender. Drain and rinse under cold water to cool. Set aside.

2 In a bowl, place cornflour and season with pepper. Add tofu pieces and toss to coat. Spray a frying pan with oil and set over a medium-high heat. Add tofu pieces and cook, turning, for a few minutes until golden on each side. Remove from heat and set aside to cool.

3 In a bowl, gently combine tofu, cucumber, beans and cold noodles.

4 In a jar or bowl, combine dressing ingredients. Pour most of the dressing over the salad and gently mix. Serve salad topped with avocado and remaining dressing.