200g firm tofu
2 red chillies, de-seeded if large
2 garlic cloves, finely chopped or crushed
4 tbsp soy sauce or sweet soy sauce
4 tbsp lime juice
3 tsp sugar
3 tbsp sunflower oil

For the salad:

100g green beans
1 red pepper, cored and thinly sliced
4 spring onions, sliced
2 carrots, peeled and coarsely grated
50g toasted peanuts, ground in a pestle and mortar (optional)

Drain the tofu and wrap in kitchen paper until ready to cook.
In a bowl mix the red chilli, garlic, soy sauce, lime juice and sugar together to make the dressing.

Cut the tofu into 7.5cm/3 inch slices.
Heat a frying pan and add the oil. Place the tofu in the pan and fry, turning once, until golden all over. Drain on kitchen paper.

Mix the ingredients for the salad and stir in half the dressing.
Spoon the salad on to plates and top with the tofu. Finish with the remaining dressing and sprinkle with the ground peanuts, if using.