Ingredients.

100g (or 2 portions) wide flat noodles, like these Udon noodles

1 pack extra-firm tofu

1 tbsp cornflour

2-4 tbsp coconut oil, or any neutral oil with a high smoking point

1 small carrot

Roughly 1/4 of a white cabbage

½ a red onion

½ a red/yellow bell pepper

Satay-style sauce

60g smooth peanut butter

4tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp maple syrup

2 tbsp of ginger & garlic paste

1 red chilli, finely chopped

To serve: (optional)

Fresh red chilli, finely chopped

Fresh coriander leaves, roughly chopped

Roasted peanuts, roughly chopped

Spring onion, sliced (green part only)

Equipment.

sharp knife & chopping board

measuring spoons

wok & spatula

2x small mixing bowls

Method.

1. Pat the tofu dry using a clean tea towel and break it into roughly 2cm chunks with your hands

2. Sprinkle over the cornflour and a generous pinch of salt, and toss to completely coat the tofu

3. Combine sauce ingredients in a bowl and stir/whisk throughly until smooth, then set aside

4. Prepare the noodles by boiling them as per packet instructions. When cooked, drain and rinse with cold water, and set aside

5. Prepare the vegetables by finely slicing them into roughly the same size pieces

6. Heat 2-3tbsp oil in a wok on high heat and add the tofu pieces. Stir fry for around 5-8 mins, moving them around continuously until golden and crisp. Remove from the wok and set aside

7. Add another tbsp oil to the wok and add the vegetables. Stir fry on a very high heat for a few minutes. Then add the noodles and sauce, adding a splash of water if needed

8. Stir fry for another minute before finally adding the tofu pieces to heat through and coat in the sauce

9. Serve sprinkled with your chosen toppings