3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp mirin
3 cm piece ginger, peeled and grated
350 g 1 firm tofu block, approx, cut into thick strips
1 tbsp peanut oil
1 red chilli, seeded and finely sliced
300 g frozen stir-fry vegetables
2 nests egg noodles, cooked
2 tbsp peanuts, toasted and roughly chopped
- Mix 2 tbsp each soy sauce and rice vinegar, the mirin and half the ginger. Wrap the tofu in a few sheets of kitchen paper and put a heavy chopping board on top for 10 minutes to release some of the liquid.
- Heat a non-stick pan and dry-fry the tofu on both sides until golden. Press down gently with a spatula as you fry to release more liquid. After frying, transfer to a small pan with the soy mix and simmer for 10 minutes until the tofu is coated and the sauce has reduced.
- Heat 1 tbsp oil in a wok and fry the remaining ginger and the chilli for 1 minute. Add the vegetables and stir-fry for 1 minute before adding the noodles. Season with 1 tbsp soy sauce and 1 tbsp rice vinegar and cook for another minute. Divide between bowls, add the tofu and scatter with the chopped peanuts to serve.