Mix all of the sauce ingredients together in a bowl until smooth and leave to one side while you prepare the remaining ingredients.
Place the brown rice noodles into a bowl and cover with freshly boiled water. Leave to soak for 5 minutes until cooked or as per packet instructions.
Add the cubed tofu into a large frying pan with a drop of oil and fry until starting to crisp on the edges.
Add the shredded cabbage, spring onions and carrot and cook for a further 2 minutes until warmed through.
Next, add the drained noodles to the pan, combine all of the ingredients together before serving with the satay sauce and chopped coriander.