Asian Tofu Salad

1 large red pepper
1 large green pepper
180g / 6 oz bean sprouts
4 spring onions, sliced diagonally
1 small handful coriander, chopped
450g / 1 lb shredded Chinese cabbage
40g / 1 1/2 oz chopped roasted peanuts
450g / 1 lb firm tofu
3 tablespoons peanut oil

For the Dressing:
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
1/2 teaspoon sesame oil
1 1/2 tablespoons light soy sauce
1 garlic clove, finely chopped
3 teaspoons finely grated fresh ginger
3 tablespoons peanut oil

Thinly slice the capsicums, and combine with the bean sprouts, spring onion, coriander, cabbage and peanuts.

Drain the liquid from the tofu and cut into 8 x 2cm / 3 x 3/4 inch wide slices. Heat the oil in a large frying pan. Cook the tofu for 2-3 minutes on each side, or until it is golden with a crispy edge, and add to the salad.

To make the dressing, mix together the chilli sauce, lime juice, oil, soy, garlic and ginger. Whisk in the peanut oil, then toss through the salad and serve immediately.