Step 1

Prepare the marinade by mixing all of the ingredients together.

Step 2

Place cubed tofu in a single layer in a shallow container. Pour a quarter of the marinade over it. Allow it to absorb the flavours for as long as you can (overnight is ideal but 30 minutes will do), spooning the marinade over the exposed tofu cubes now and again to ensure all the tofu is evenly flavoured.

Step 3

Set the rest of the marinade aside for the flavours to infuse, it will act as a dressing later.

Step 4

Heat up 2 tbsp of peanut oil in a medium, non-stick pan (or wok). Remove the tofu from the marinade and just before you are ready to place it on the hot oil, sprinkle a thin layer of cornstarch over the top of it.

Step 5

Place the tofu on the hot oil and fry until golden brown on one side, then flip and continue frying until golden brown on all sides. Alternatively, you could simply bake the tofu on a lightly greased baking tray in a 180° C / 355° F oven for about 20-25 minutes, turning the pieces over once halfway through the baking time.

Step 6

Cook your noodles according to the instructions on the packet. Refresh under a cold tap and set aside.

Step 7

Blanch the sprouts by pouring boiling water over them for a few seconds, draining them and immersing them in ice cold water immediately after.

Step 8

Divide cold noodles, fresh veggies, blanched sprouts and tofu between two bowls. Top with lots of fresh herbs, spring onion and crushed peanuts.