Instructions

1. Drain the tofu and wipe it dry. Put it between two plates and put something heavy (e.g. tins of vegetables) on top to squeeze the water out. This will take at least 10 minutes.
2. Meanwhile, remove the seeds and vein of the chilli, then finely chop. Mix this with the soy sauce, vinegar and sugar.
3. Cook the noodles according to instruction on the pack, drain and keep worm.
4. Cut the tofu in half lengthwise, then into 3cm slices (like fish-fingers).
5. Heat the oil in a wok.
6. Sprinkle the tofu slices with sesame seeds, then fry them on both sides in hot oil until brown, for about 2 minutes.
7. Move the tofu onto paper towels then serve with the noodles, spring onion scattered around the tofu and with chilli sauce drizzled over it.