AROMATIC NOODLE STIR-FRY WITH SESAME-TOASTED TOFU

SERVES 4

This is one of my go-to tofu dishes with a fun mix of Western and oriental ingredients resulting in a harmony of colour, flavour and texture.

200g rice noodles

20ml (4 tsp) sesame oil plus extra

3-4 spring onions, trimmed and finely sliced

1 red or yellow pepper, cored and very finely sliced 15ml (1 tbsp) scraped and finely chopped fresh ginger

60ml (4 tbsp) soy sauce

10ml (2 tsp) coconut blossom sugar

30g rocket leaves

30ml (2 tbsp) shredded mint leaves

30ml (2 tbsp) shredded basil leaves

60ml (4 tbsp) sesame seeds, toasted in a dry frying pan

200g firm tofu, cut into batons

Vegetable oil

1. Pour boiling water over the noodles in a bowl and set aside for about 2 minutes to soften. Drain well in a colander.

2. Heat the sesame oil in a medium frying pan, add the spring onions and pepper, and stir-fry until softened.

3. Add the ginger, soy sauce and sugar, then stir in the drained noodles, rocket, mint and basil. Stir-fry until the rocket is limp and everything is piping hot. 4. Drizzle a little sesame oil over the tofu and roll them in half the sesame seeds. Heat a little vegetable oil in a non-stick frying pan and fry the tofu on all sides until the seeds are golden and crispy; this should only take a minute or two.

5. To serve pile the noodles into bowls, top with sesame-toasted tofu and scatter over remaining toasted sesame seeds.

TIPS

● If you can’t find coconut blossom sugar, regular brown sugar will do. You could switch out the tofu for slivers of tempeh if you wish.