Check the instructions on the tofu packet before starting, some brands may require you to press the tofu before you start. We used no press tofu.
Place the tofu cubes, in one layer, into a bowl or container.
In a small bowl, add all the marinade ingredients and whisk together. Pour the marinade over the tofu, cover and pop into the fridge for 30-45 minutes, turning the tofu in between.
Whilst the tofu is marinating, if using dried noodles, cook as per the pack instructions and set aside. Prepare the vegetables, and garnish ready to go.
Once the tofu is ready, drain the marinade into a separate bowl and set aside.
Add the cornflour to a shallow bowl and evenly coat all the tofu pieces in the cornflour.
Heat the sesame oil in a wok on a high heat. Add the coated tofu pieces into the wok and fry the tofu until all sides are crispy and golden brown. This should take around 4-5 minutes.
Add the vegetables to the wok and fry for 1-2 minutes.
Add the remainder of the cornflour into the marinade and whisk together. Add this to the wok and cook everything for a further 2 minutes.
Add the cooked noodles to the wok, toss everything together (easiest using 2 wooden spoons), until warmed through.
Serve up the stir fry and garnish with the spring onion, chilli slices and sprinkle with sesame seeds. Enjoy!
Don’t fancy noodles? Switch up for some wholegrain rice.