Step 1

Slice tofu into 4-5 cm squares depending on the size of your block.

Step 2

Add marinade ingredients to a mixing bowl, including soy sauce, kecap manis, water and maple syrup.

Step 3

Grate 2 cm ginger (1 tbsp) into the marinade.

Step 4

Mix marinade until maple syrup and kecap manis combines.

Step 5

Place cut tofu into marinade. Make sure all the pieces are covered by the marinade.

Step 6

Leave tofu in marinade to stand for at least 20 minutes.

Step 7

Remove tofu from marinade. Keep the marinade as dressing salad later.

Step 8

Heat large frying pan over medium-hot heat, add oil.

Step 9

Once hot, add marinated tofu cubes into fry pan and cook for 2-3 minutes until golden brown.

Step 10

Remove and repeat until all tofu cubes are cooked.

Step 11

Follow instructions on the glass noodles packaging to cook glass noodles.

Step 12

Wash and thinly slice wombok leaves.

Step 13

Cut green apple into matchsticks. Place matchsticks into a bowl of salted cold water to stop it from turning brown.

Step 14

Peel and shred carrot into matchsticks.

Step 15

Cut chilli into small rounds.

Step 16

Wash and roughly chop coriander to yield 1 cup.

Step 17

Over medium heat, toast sesame seeds in fry pan until golden brown.

Step 18

Mix soy sauce, rice vinegar and sesame oil until combined.

Step 19

In a large mixing bowl, add cooked glass noodles, wombok, green apple, carrot, coriander, half the chilli and half the toasted sesame seeds.

Step 20

Add salad dressing into the glass noodle salad and toss together. Make sure the liquid is well absorbed by the glass noodles.

Step 21

If serving individually, divide glass noodle salad into equal portions or place on a large sharing dish.

Step 22

Top glass noodle salad with pan-fried sticky tofu.

Step 23

Drizzle with reduced marinade sauce over the sticky tofu.

Step 24

Scatter with toasted sesame seeds and chilli to serve