Step 1

Place all of the ingredients in a jar, screw the lid on and shake well to emulsify. Leftovers keep well in the fridge for 1-2 weeks.

Step 2

Cut white and light-green parts of spring onions into 1.25 cm / 0.5 inch segments. Slice one dark green top finely for serving and leave the rest for another dish.

Step 3

Cut pepper into thin strips, shave corn kernels off the cob, top and tail the beans and cut into 2 cm / 0.75" segments.

Step 4

Preheat a wok until starting to smoke lightly. Add a teaspoon of oil, swirl it around and add the beans. Stir-fry for 1-2 minutes before adding pepper, corn and finally spring onion segments. Add another teaspoon or two of oil to the wok when it's is looking dry. Carry on stir-frying until all the veggies are no longer raw (but still a little crunchy) and charred in places.

Step 5

Remove the veggies from the wok and set aside. Pour 360 ml (1½ cups) of water (or stock) into the wok and place the noodles on top. After a few seconds, flip the noodles using kitchen tongs.

Step 6

Carry on cooking the noodles (use kitchen tongs to help the noodles untangle) until all of the liquid has been absorbed and the noodles are pliant yet with a little bit resistance left. Taste a tiny bit to be sure and if your noodles are still tough, add a splash more water and carry on cooking them for a little longer.

Step 7

Stir the sauce through the softened noodles, add vegetables back to the wok (and tofu if using). Stir-fry everything for a few seconds - just to warm up - then divide between bowls, top with peanuts and spring onion tops.

Step 8

Cut pressed tofu into 1.25 cm / 0.5" cubes. Combine soy sauce and 1 tbsp (15 ml) of water in large, flat bottomed dish and coat tofu cubed in the liquid. Allow to marinate for at least 1 hr, stirring every now and then.

Step 9

Heat up the oven to 200° C / 390° F (or 180° C / 355° F with fan) and grab a large baking tray. Lift tofu out of the marinade and arrange it on a lined baking tray, bake for about 15 minutes.

Step 10

Stir oil through the tofu and return to the oven for another 15 minutes (if using an already pressed brand of tofu, like Tofoo, 5-10 minutes is enough).