Pat dry the tofu with kitchen paper (so it doesn’t spit when fried) and put a fresh sheet of kitchen paper on a plate near the hob. Make up a glaze in a small bowl by whisking the tamarind, brown rice syrup and salt with two tablespoons of water, then put to one side.

Heat a layer of oil in a nonstick frying pan and, when it’s very hot, add half the tofu in a single layer. Fry for six to seven minutes, turning once halfway, until golden brown on both sides, then transfer to the paper-lined plate to drain, and repeat with the remaining tofu.

Turn down the heat and remove most of the oil from the pan – you don’t want more than a tablespoon left in – then pour in the tamarind glaze and return all the tofu to the pan. Cook for about three minutes, so the glaze bubbles over the tofu, and turn the pieces so they’re all coated and glossy. When there’s little glaze/moisture left in the pan, take off the heat and leave to cool.

Make up the dressing by combining the vegan fish sauce, brown rice syrup, chillies, lime and salt. Cook the noodles according to packet instructions, rinse under cold water, then drain really well.

Only assemble just before serving. Put all the salad ingredients except the fried onions, peanuts and noodles in a bowl. Add the cooked noodles and dressing, and toss (the easiest way to do this is with your hands, pulling the ingredients up from the bottom of the bowl). Toss through the tofu and half each of the peanuts and fried onions, then distribute across four plates.

Top with the remaining peanuts and fried onions, and serve.