Rice Noodle Salad

I am obsessed with simple lunches lately, and this is one I love to prep in advance to enjoy throughout the week.

Ingredients:
- 200g firm tofu, cut into 2cm cubes
- 3 tbsp teriyaki sauce
- 1 tbsp olive oil
- 2 tbsp rice wine vinegar
- juice of 1/2 a lime
- 1 small lebanese cucumber
- 1 small carrot
- 2 spring onions
- 125g vermicelli rice noodles
- 100g bean sprouts

Method:
1. In a small bowl, toss tofu cubes, 2 tbsp teriyaki sauce and 1/2 tbsp olive oil until the tofu is well coated. Add extra teriyaki sauce, if desired. Set to the side.
2. Use a julienne peeler to peel/grate the carrot and cucumber. Finely chop the spring onions. Set to the side.
3. In a small glass or bowl, mix 1 tbsp teriyaki sauce, 1/2 tbsp olive oil, rice wine vinegar and lime juice. Set to the side.
4. Fry tofu in a large saucepan over medium-high heat for 5-7 minutes, ensuring to rotate to cook all sides. Remove from the heat.
5. Cook rice noodles as per packet instructions. Remove from the heat and drain.
6. Place rice noodles and prepared sauce in a large mixing bowl, combine well. Add carrot, cucumber, bean sprouts and 3/4 of the spring onions and combine well. Split into two even portions and place into smaller bowls.
7. Top each bowl with tofu, the leftover spring onions and lime and chilli oil to serve (if desired).
8. Enjoy!