1/2 packet rice noodles (you can get brown rice noodles from some Asian Grocers)
1 x 300g pack organic firm tofu sliced into 4 blocks and blanched in boiling water for 1 minute, drain and marinate in in 2 tbsp of tamari, for a few hours in the fridge.
1 bunch coriander
1/2 red chilli de-seeded
4 kaffir lime leaves
1/2 cup mint leaves
2 large cloves garlic
1/3 cup roasted peanuts or toasted sesame seeds
3 cups chopped ripe tomatoes
juice of 2 limes
3 spring onions finely sliced
4 cups blanched broccoli pieces
1 large carrot sliced
1 red capsicum chopped into medium pieces
2cups baby spinach
2-3 tblsp salt reduced tamari
3 scoops stevia powder
Cook the noodles in boiling water for a few minutes until just tender, drain and rinse under cold water and drain again. Mix through a few drops of sesame oil and spread out to dry a little. Blanch the vegetables - place the chopped vegetables into a heatproof bowl, boil the kettle and pour the boiling water over the vegetables, leave to sit for 50 seconds only - no more as you will over cook them. Drain well and place into large mixing bowl.
Slice tofu into 5mm blocks and bake in a moderate oven for 15 minutes until crispy.
Place all of the other ingredients into the blender or food processor except the peanuts and coriander ( you can use toasted sesame if you are allergic to peanuts) Blend to a puree`.
Assemble the salad: In a large bowl with the noodles add the vegetables, dressing, rinsed & chopped coriander including the stalks, peanuts. Mix with your hands, separating the noodles. Serve into noodle bowls adding the cooked tofu (optional to cook tofu in oil and sprinkle on top of salad) on top along with extra peanuts and coriander.