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Drain the tofu well to remove excess moisture
Cut tofu into triangles, squares or tear into chunks
Season tofu with salt and a small pinch of MSG, if using
Heat the oil in a large frying pan over medium heat and cook the tofu for 6-7 minutes each side until golden, crispy and firm
Boil the edamame in well-salted water for 1-2 minutes until tender
Drain edamame and refresh under cold water, then set aside
Cook the rice vermicelli according to packet instructions
Drain and rinse noodles under cold water to prevent sticking, then shake dry and set aside
Whisk together the lime juice, fish or soy sauce, sugar, sesame oil, garlic and chilli in a large bowl
Taste the dressing and adjust to your preference, then set aside to mellow the garlic and chilli
Add the carrot, cucumber, red cabbage, noodles, edamame, peanuts and tofu to the large bowl with the dressing
Add the mint and coriander only when ready to serve to keep them fresh
Divide the noodle salad among bowls and drizzle over any remaining dressing