Chinese-Style Tofu & Pepper Chow Mein & A Chicken Breast

Boil a kettle

Drain your tofu and pat it dry with kitchen paper

Crumble the tofu into a large bowl with your hands with half your soy sauce (you'll use the rest later!) and set aside to marinate

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated tofu to the pan and cook for 6-7 min or until golden and crispy

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Trim, then slice your spring onions lengthways into batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add your medium egg noodles to a pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 4-5 min until they're tender with a slight bite

Once done, drain the noodles and set aside

Once the tofu is golden, add the chopped garlic, chopped ginger, spring onion batons and sliced pepper to the pan and cook for 4-5 min or until beginning to soften

Add your toasted sesame oil to the drained noodles and give everything a good mix up – these are your sesame noodles

Once the vegetables have softened, reduce the heat to low and add the remaining soy sauce, Chinese rice wine, hoisin sauce, sesame noodles and a splash of water to the pan

Cook for 1-2 min further or until the noodles are coated in the sauce – this is your Chinese-style tofu & pepper chow mein