Press tofu using desired method – (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
To make the tofu marinade, combine the soy sauce, maple syrup, sesame oil, chilli flakes and ginger.
Once the tofu is pressed, cut the slices into triangles. Add to a shallow dish along with the marinade. Cover the tofu in the marinade and then set aside for 1-2 hours.
Roast the cashews for the noodle salad by placing a small frying pan over a medium heat. Add the cashew nuts, soy sauce and maple syrup. Cook for 1-2 minutes until cashews are sticky then remove from heat and set aside.
Prepare the sauce for your noodles by blitzing the coriander stalks (retain the leaves for garnishing), red onion and red chilli in a food processor. Add the soy sauce, Worcestershire sauce, sesame oil and lime and combine everything well.
Cook the rice noodles according the directions on the packet. Once cooked through, run under cold water and then toss into the noodle salad sauce along with the cashew nuts.
Cook the tofu by placing a frying pan over medium-high heat. Add the marinaded tofu pieces and cook for 3-4 minutes on each side until lightly caramelized.
Assemble the salad by placing the tofu slices on top and then garnishing with coriander leaves, red chilli and spring onion.
Enjoy!