Spring vegetable bun cha

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cabbage into a medium-sized heatproof bowl

Step 2

Heat 2 tablespoons of oil in a small saucepan over a low heat and, when hot, add the garlic and chillies.

Step 3

Stir fry for 2 minutes until the garlic is fragrant, then add the soy sauce, lime juice, sugar and 8 tablespoons of water.

Step 4

Bring to the boil, take off the heat and pour over the cabbage

Step 5

Lightly press the tofu block between your hands over the sink to extract as much water as possible

Step 6

Wrap the squeezed tofu in a few sheets of kitchen paper and press down gently to absorb the excess moisture then cut into 3cm cubes.

Step 7

Line a plate with kitchen paper.

Step 8

Heat 2 tablespoons of oil in a non-stick frying pan on a medium flame, then add the tofu cubes (in batches, if need be) and leave to fry undisturbed for 4 minutes, until a crust forms.

Step 9

Turn the tofu and fry until golden on all sides, adding more oil if need be

Step 10

Season with salt and pepper, then transfer to the lined plate

Step 11

In the same frying pan, heat 2 tablespoons of oil on a high flame, then add the spring onions and fry for 6 minutes, until soft.

Step 12

Add the peas, beans (if using) and a scant) teaspoon of salt, stir-fry for 2 minutes, then add the watercress.

Step 13

Briefly cook until wilted, then turn off the heat.

Step 14

Boil the kettle, soak the noodles according to the packet instructions, then drain.

Step 15

Divide the noodles, tofu and veg between four bowls.

Step 16

Put a little cabbage in each bowl, then ladle as much of its pickling liquid over the top as you would like.

Step 17

Garnish with the smashed peanuts and herbs, then serve.