Step 1Combine cornflour and chilli flakes in a large zip-lock bag. Add tofu, seal bag and toss to coat. Remove tofu and set aside.
Step 2Toss together cabbage, carrot and snow peas in a large bowl. Combine lime juice, chilli, sugar and soy in a small bowl, stirring to dissolve the sugar. Set aside.
Step 3Cook the rice noodles according to packet instructions, or until al dente. Rinse under cold running water, then drain well and set aside to cool.
Step 4Meanwhile, heat the olive oil in a large wok over high heat. Stir-fry the tofu, in 2 batches, for 3–4 minutes, or until golden and crisp. Transfer tofu to a plate lined with paper towels to soak up any excess oil.
Step 5Divide the noodles and salad between lettuce leaves. Top with stir-fried tofu and drizzle with the chilli–lime dressing. Serve lettuce wraps immediately.