2cm piece ginger, peeled and finely chopped or grated
2 tbsp lemon or lime juice
1 tsp sesame oil
For the stir-fried noodles
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 scallion, trimmed and thinly sliced - green end only
½ red chili, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g pak choi (or spinach)
100g carrot, cut into batons
1 large red pepper, sliced
1 tsp gluten free soy sauce
juice ½ lime
1 tbsp finely chopped coriander
Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water. Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the scallion, chili and ginger, and stir constantly for about 1 min. Add the carrot, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles.
Toss well, then add the gluten free soy sauce and lime juice, and mix until well combined and the pan is sizzling. Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.