Another quick and easy vegan recipe! I’ve used toasted sesame oil for this but you can replace with vegetable oil. I’ve used mushrooms and green beans, but if you can get hold of Pak choi, that’ll taste great too (if not better)!

Serves 2

What you need

  • approx 250g firm tofu, cut into thick slices

  • 4-5 closed cup/chestnut mushrooms, sliced

  • large handful green beans, chopped in 3

  • 3 tbsp soy sauce

  • 1.5 tbsp siracha sauce (you can use more if you like it really spicy!)

  • 1 tbsp honey

  • 1 heaped tbsp sesame seeds (I used black, didn’t have white at home! If you’re using white, toast them lightly)

  • 1 lime

  • 2 wholewheat noodle nests

  • 2 spring onions, chopped fine

  • 4 tbsp toasted sesame oil

  • salt and pepper

What you do

  1. Cover the noodle nests with boiling water, and bring to a boil on high. Reduce heat to medium and cook for 3-4 minutes.

  2. In the meantime, heat 2 tbsp of oil in a heavy bottomed pan

  3. Fry the tofu. You aren’t deep frying, just letting it crisp on all sides (turn the pieces around individually, frying one side at a time)

  4. If your noodle timer goes off, add the beans and mushrooms to the same saucepan with the noodles and cook for a further 4-5 minutes

  5. While the tofu is frying, mix the soy sauce, honey and siracha together

  6. When the tofu is ready, lower the heat to medium-low and add the spicy sauce. Turn the tofu in the sauce, coating all sides and allowing it to caramelise. Then add a splash of water and let is all simmer for a few minutes

  7. Drain the noodles when the timer goes off, and return to the pan

  8. Add 2 tbsp toasted sesame oil and squeeze half a lime. Mix

  9. Now sprinkle sesame seeds onto the tofu, then toss the noodles into the pan with the caramelised tofu, and give it all a good mix. Be gentle, you don’t want to break that tofu!

  10. Season, mix through, and let it all cook together for a few minutes

  11. Serve up, and garnish with the chopped spring onion

That’s it!

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