Sticky tofu & mushroom udon noodles

Method

• step 1

  Start by making the sauce. Mix the soy, hoisin and rice wine vinegar in a small bowl, then grate in the fresh garlic or stir in the garlic paste. In a separate, smaller bowl, mix 2 tbsp water with ½ tbsp of the cornflour to create a paste, then stir this through the sauce. Set aside.

• step 2

  Pat the tofu dry, then chop into pieces roughly 3-4cm long. Put the chopped tofu in a bowl (or lidded container) along with the remaining 2 tbsp cornflour and some salt and pepper. Toss together in the bowl or put the lid on the container and shake to coat.

• step 3

  Heat the vegetable oil in a large frying pan. Once hot, cook the tofu pieces for 3-4 mins on all sides, until golden and crisp. While the tofu cooks, roughly slice the mushrooms. Remove the tofu from the pan with a slotted spoon and leave to drain on kitchen paper. Add the mushrooms to the pan and cook over a high heat for 5-6 mins until golden.

• step 4

  Return most of the tofu to the pan, then toss through the udon noodles, coriander and sauce. Add a little water to loosen, if needed. Try and toss everything together quickly so the tofu remains crisp. Divide between two bowls, top with the reserved tofu and garnish with chilli oil and extra coriander, if you like.