Step 1

Remove a block of extra firm tofu from its packaging and drain and liquid.

Step 2

Place on a kitchen towel lined shallow plate, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).

Step 3

Leave for 30 mins – the tofu will release more liquid. Remove the weight and pat the tofu dry.

Step 4

Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.

Step 5

Heat the oil in a large wok or frying pan until the oil coats the bottom of the pan.

Step 6

Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.

Step 7

Put the udon noodles in a bowl and cover with boiling water. Leave to soften for a couple of minutes then drain and set aside.

Step 8

Add the chopped onion in the same pan and fry for a couple of minutes.

Step 9

Add the chopped peppers and continue to cook for a couple of minutes until the peppers start to soften.

Step 10

Add the garlic, chilli and ginger, mix in and then add the crispy tofu and spring onions.

Step 11

Stir fry for two minutes and then add the Lee Kum Kee Tomato & Garlic stir fry sauce. Stir to combine then cover the pan for three minutes.

Step 12

Remove the lid, stir and add the udon noodles and a splash of Lee Kum Kee light soy sauce, tossing to combine in the sauce.

Step 13

Take off the heat and sprinkle with the black sesame seeds.

Step 14

Serve immediately, garnished with some fresh basil.