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Chilli Tofu & Noodle Stir Fry

Ingredients:

For the tofu:
1 block of firm tofu (about 300g) - pat dry and pressed for at least 10 minutes
2 tbsp of corn starch
A generous pinch of salt

For the sauce:

4 garlic cloves - crushed
A thumb size piece of ginger - peeled and finely grated
4 tbsp of Hot Chilli Soy Sauce
2 tsp of toasted sesame seeds oil
1/2 tbsp of corn starch
1 tbsp of maple syrup

For the rest of the stir fry:
1 red bell pepper - sliced
150g of broccoli - chopped
100g of green beans - chopped
Optional: 100g of frozen edamame beans
2 portions of noodles of your choice - I have used rice
2-3 tbsp of toasted sesame seed to fry

To serve:
A sprinkle of chopped coriander
A squeeze of lime
A sprinkle of salted peanuts

Cut the tofu into cubes. In a large bowl mix together the corn starch and the salt. Toss the tofu in the corn starch mixture until evenly coated.
Add about 2-3 tbsp of sesame seeds oil to large frying pan. Once piping hot add in tofu cubes and cook them for a total of 10-15 minutes turning them over often to make sure they cook evenly on each side.
In the meantime make the sauce, just add all the ingredients into a bowl and whisk everything together until smooth.
Once the tofu is nice and crispy add the chopped vegetables to the tofu. Stir everything together and cook for another 5 minutes.
In the meantime cook the noodles according to the packet’s instructions.