Chinese-Style Tofu & Red Pepper Chow Mein

Boil a kettle, then drain the tofu and cut into small bite-sized pieces

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

Once very hot, add the tofu with a generous pinch of salt and cook for 3-4 min or until golden all over

Once done, transfer the tofu to kitchen paper and set aside, reserving the pan and oil for later

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

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

Top, tail, peel and slice the carrot[s] into quarters lengthways, then into batons

Add the wholewheat 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 5-7 min until they're tender with a slight bite

Once done, drain the noodles, reserving a cup of the starchy noodle water

While the noodles are cooking, combine the hoisin sauce, toasted sesame oil, chilli jam and soy sauce in a bowl – this is your chow mein sauce

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the baby kale and cook for 1-2 min or until starting to wilt

Add the chopped ginger, carrot batons and red pepper to the pan with the tofu and cook for 1-2 min, stirring frequently 

Add the chow mein sauce and drained noodles to the pan with a splash of starchy noodle water and cook for 1-2 min further, mixing well so that everything's coated in the sauce – this is your Chinese-style tofu & red pepper chow mein

Trim, then slice the spring onion[s] finely