Sesame & spring onion stir-fried udon with crispy tofu

• firm tofu↗400g block 400g block
• cornflour↗1 tbsp 1 tbsp
• chilli flakes↗½ -1 tsp ½ -1 tsp

  to taste

• Szechuan peppercorns¼-½ tsp ¼-½ tsp

  ground, to taste

• vegetable oil↗1 tbsp 1 tbsp
• spring onions↗bunch of bunch of

  trimmed and cut into lengths

• green beans↗200g 200g

  trimmed and cut into lengths

• udon noodles↗400g ready-to-use thick 400g ready-to-use thick
• sesame oil↗½ tbsp ½ tbsp
• sesame seeds↗2 tsp 2 tsp

  plus a pinch to serve

• soy sauce↗1 tbsp low-salt 1 tbsp low-salt

  plus extra to serve

• rice vinegar↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.

2. 2

   Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.

3. 3

   Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.

4. 4

   Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.