Vary the salad with other crispy vegetables like bell pepper, cucumber and red cabbage.
Can also be served with chicken or pork.
Cook the rice noodles according to the instructions on the package, rinse in cold water and allow to cool and drip off in a colander. Cut the tofu into bite-sized pieces and sauté in oil until golden, then set aside. Finely chop the spring onion and red chilli and grate the carrots and apple. Combine the sweet chilli sauce, soy sauce, sesame oil, lime juice, salt and pepper and pour over the rice noodles in a large bowl or ovenproof dish. Add the veggies and gently stir to combine. Serve the salad topped with tofu and garnished with bean sprouts and fresh coriander.