Coriander salad with tofu, roasted peanuts, chilli and cucumber

Salad

1 splash	Vegetable oil
1 packet	Tofu, silken (Main)
1 bunch	Coriander (Main)
1	Chilli, (red banana) (Main)
½ cup	Salted and roasted peanuts (Main)
1	Telegraph cucumber, or 2 Lebanese cucumbers (Main)

Dressing

½ Tbsp	Water, boiling
3 Tbsp	Plum sauce
1 Tbsp	Lemon juice
2 tsp	Fish sauce
2 tsp	Sesame oil

Directions

1. Slice the tofu. Heat a pan, adding a little vegetable oil and fry the tofu in batches until golden on each side.
2. Roughly chop the coriander leaves and finely chop the stalks. Roughly chop the peanuts.
3. Finely slice the chilli, removing the seeds if you wish for less heat. De-seed the cucumber and slice into matchstick lengths.
4. Put all these ingredients together in a bowl with the tofu and gently combine.
5. Put the dressing ingredients in a jar with a tight fitting lid and shake to combine.
6. Plate the salad and offer the dressing alongside.