Peanut and tofu noodle salad

Instructions

1 Mix all the dressing ingredients together in a large bowl, or blitz them in a small food processor if you want the dressing to be smooth, then toss the cherry tomatoes, lime zest and juice into the dressing. Once combined, add the herbs, rhubarb, if using, and spring onions.

2 Put the rice noodles in a pan of boiling water (off the heat) and cover for 5 min (or cook according to the pack instructions). Drain, cool and toss through the salad.

3 Heat the sesame oil in a small frying pan over a low-medium heat, add the tofu and brown it on both sides until crisp on the outside and soft within. Remove from the pan and slice into 3cm cubes.

4 Toast the sesame seeds in a dry pan for 30 sec, then scatter them over the salad with the fried tofu and serve.