Pat the tofu dry and slice it into bite-sized chunks.
Thinly slice the onion, put it in a bowl and add the lemon juice, sweet chilli and fish sauce. Set aside.
Julienne the zucchini, slice the mango, cucumber, avocado and spinach – set aside.Pat the tofu dry again, then mix in the cumin, onion and garlic powder and cornflour so the tofu is well coated.
Ready a pot of boiling water. Once boiling, throw in the noodles and cook as per packet instructions drain and set aside (add a splash of oil through the noodles so they don’t stick)While the noodles are boiling, fry the tofu in a hot wok with lots of oil until crispy.
Put the spinach on the bottom of the platter, then toss over the noodles.
Layer the zucchini, mango, cucumber and avocado then top with the crispy tofu. Pour the sauce over the top scattering the pickled onions. Top with toasted cashew nuts and fresh mint.
