Vietnamese salad

5 cloves garlic

Handful fresh coriander

½ green chilli, seeded and finely chopped

150g tofu, cubed

4 tbsp fresh lime juice

3 tbsp vegetarian fish sauce (found in most large supermarkets and Asian markets)

3 tbsp caster sugar

350g rice noodles

2 carrots, peeled and cut into matchsticks

1 cucumber, halved lengthwise and chopped

Handful chopped fresh mint

4 leaves pak choi

30g unsalted peanuts, chopped

Small handful fresh mint leaves, as garnish