Prepare the salad ingredients – finely slice the cabbage, peel the carrots into long thin ribbons using a vegetable peeler, finely slice the spring onion, and steam the edamame in the microwave for 4-5 minutes in a covered bowl or tupperware with the lid on

Prepare the dressing – mix together the soy sauce, hoisin sauce and sesame seeds in a small bowl or jug

Prepare the vermicelli noodles – boil the kettle and let the water cool slightly before pouring over the noodles (enough to cover) and let them soak for 5 minutes

Heat olive oil in a frying pan over medium heat

Finely slice the tofu and add to the frying pan to cook for 1-2 minutes on each side

Once the tofu is cooked combine all ingredients in a bowl and toss to combine before serving