Ingredients.

1 block (280g) extra-firm tofu, like this one

1 tbsp soy sauce, light or dark

1 tbsp cornflour

Approx. 3 tbsp any neutral cooking oil, not olive oil

¼ cabbage, around 250g

2 large carrots

1 bell pepper, ideally red, orange, or yellow

2 garlic cloves

2 spring onions

2 dried egg noodle nests

Sauce:

½ tbsp cornflour

2 tbsp dark soy sauce

2 tbsp oyster sauce, to keep it vegan you can substitute for Hoisin sauce

1½ tbsp mirin

1 tsp sesame oil

¼ tsp ground white pepper

To serve: (Optional)

fresh coriander, chilli flakes, sesame seeds, spring onion

Equipment.

sharp knife & chopping board

wok or a large sauté/frying pan

medium heat-proof bowl/jug

small bowls x2

clean tea towel

Method.

1. In a small bowl, mix the ingredients for the sauce. To stop it going lumpy, start by making a smooth paste with the cornflour & soy sauce, then adding the other ingredients

2. Drain and dry the tofu using a tea towel. Break the tofu into rough 2cm chunks and give it another press with the tea towel to dry any excess moisture. Transfer to a small bowl

3. Add 1 tbsp soy sauce to the tofu and mix thoroughly until the tofu is completely coated in the soy sauce. Leave to marinade whilst you prepare the rest of the ingredients

4. Boil the kettle

5. Finely slice the cabbage, carrots, pepper, garlic, and spring onion. Reserve green part of spring onion for garnishing

6. In a heatproof bowl, pour boiling water over the noodle nests and set a timer for 4mins. Drain and rinse with cold water, then set aside. Or follow packet instructions until ‘al-dente’

7. Prepare any toppings: finely chop chillies, wash and roughly chop coriander, slice spring onions etc

8. Add 1 tbsp cornflour to the tofu and mix thoroughly

9. Heat the wok on the highest heat and add about 2 tbsp oil

10. Add the tofu and stir fry for a few minutes until browned. Remove from the wok and set aside

11. Add another tbsp of oil to the wok and add the vegetables. Stir fry for around 5mins until softened slightly and starting to colour

12. Add the tofu, noodles, and chow mein sauce, and stir fry for another minute until everything is coated in the sauce

13. Serve with your chosen toppings & enjoy!