Sesame noodles with tofu

• pack firm tofu↗250g g

  drained (we used Cauldron)

• reduced-salt soy sauce↗2 tbsp tbsp

  plus extra to serve (optional)

• green veg (we used mange tout300g g

  and halved bok choi)

• garlic clove↗1

  sliced

• ginger↗small knob of

  peeled and shredded

• pack straight-to-wok egg noodle300g g

  (or use 2 sheets medium dried egg noodles and follow pack instructions)

• sesame seed↗1 tbsp tbsp
• 1 tbsp sesame oil↗

  plus extra to serve (optional)

Step-by-step instructions

1. 1

   Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.

2. 2

   Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

3. 3

   Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.