Instructions

1. Wipe the tofu dry, wrap it in paper kitchen towel and place it between two plates. Put some weight on the upper plate (two tins). Rest for ten 10 minutes, then wipe the tofu again and cut into 3 cm cubes.
2. Slice the cabbage into thin strips then put these in a large bowl.
3. Cook the noodles according to the packet instructions, then pour the cooking water onto the cabbage leaves. Cover with a plate and rest for 5 minutes. Drain the noodles, put back in the pan, and cover.
4. Heat half a Tbsp of sesame oil in a wok. When it’s hot, add the tofu cubes and cook them in on each side until brown and crispy. Transfer them to a plate. You might need to do this in several batches.
5. Meanwhile peel the ginger and garlic, then thinly slice.
6. Wipe the wok with paper towels, then heat the remaining oil. Stir-fry the garlic and ginger slices until light brown. Add the noodles and the drained cabbage, then fold in the tofu.
7. Mix the chilli sauce with the kecup manis,then pour this over the dish and toss well.
8. Serve with lime juice squeezed on top.