Noodles with stir-fried tofu and vegetables

Pat dry the tofu, then cut into 2cm cubes. Mix the marinade ingredients in a bowl, add the tofu and coat the cubes well. Set aside.

Cut the carrots and ginger into matchsticks. Deseed and thinly slice the chilli, finely slice the garlic. Cut the beans into 3 pieces each.

Cook the noodles in boiling water. Drain, then keep warm in the pan.

Meanwhile, heat 1 Tbsp oil in a wok, add the garlic, chilli and ginger. Stir-fry for a minute, then add the beans and carrots, then the sesame seeds and stir for a minute. Add the soy sauce and a drop of water. Stir for a couple of minutes, until tender. Add the sesame oil and a few drops of rice vinegar (or mirin), then the drained noodles. Put a lid on to keep warm.

Wipe out the wok, then heat it. When piping hot, add the tofu and the marinade and stir-fry the tofu until golden brown on each side.

Fold the tofu in the noodles then serve with some soy sauce drizzled on the top.