Ingredients

195g extra-firm tofu

For the marinade

2 tsp soy free seasoning sauce

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 rice noodles

2 tsp rapeseed oil

1 tsp sesame oil

½ red chili, deseeded and finely chopped

2cm piece ginger, peeled and finely chopped

100g pak choi (or spinach)

1 large red pepper, sliced

1 tsp soy free seasoning sauce

juice ½ lime

1 tbsp finely chopped coriander

Serves - 4

Method

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 rice 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  chili and ginger, and stir constantly for about 1 min.

Add the pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy free seasoning 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.

Recipe adapted from: Good Food