Ingredients

• Ingredients 1 block of firm tofu, I used Cauldron which is available in most UK supermarkets 2T tamari, you can sub with soya sauce if you’re ok with gluten 1T toasted sesame oil 1 red birdseye chilli, the small hot chillies 1 inch of ginger root The juice of half a lime 2 medjool dates, or 4 other dates soaked in hot water to soften for 10 minutes Half a cup of water 100g edamame noodles or rice noodles Sunflower or coconut oil 2 handfuls mangetout 1 red pepper, sliced 2 handfuls beansprouts 1 bunch coriander leaf

Preparation

• Preparation Wrap the tofu in a clean cloth, place something flat on top of it, such as a chopping board. Add something heavy. Leave it to press for 1 hour. You can use a tofu press also. Heat your oven to 200c. Boil water in your kettle.   Method   Cut the tofu into bitesize squares and put it into a tupaware box. Add the tamari and sesame oil, put the lid on and rotate the box until the tofu is covered. Place the tofu on a baking sheet and into the oven whilst you cook the rest of the dish. Roughly chop the chilli and ginger. Blend these with the lime juice, dates and water. Put the hot water from your kettle in a large frying pan on the hob. Bring to the boil and add the noodles. Once cooked drain and set aside, return the pan to the heat. Add the oil and the veg, fry on a high heat, stirring occasionally. When the veg starts to char add the noodles, tofu and sauce. Add salt to taste. Tear the top leaves from the bunch of coriander. There is no need to chop it with a knife. Add to the dish, stir well and serve.