Ginger Tofu & Mushroom Yakisoba Noodles

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

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

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

Boil a kettle

Drain the tofu and cut into cubes

Add the cornflour and soy sauce to a bowl and mix until combined

Add the tofu cubes and mix gently until the cubes are fully coated in the cornflour mixture

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

Once hot, add the tofu cubes and cook for 5-6 min or until golden and crisp 

Once crisp, transfer the tofu to kitchen paper and set aside, reserving the pan and oil

Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Once tender, drain and reserve a cup of the starchy noodle water

Return the pan and oil to a medium-high heat

Once hot, add the baby button mushrooms, carrot batons and sliced red pepper and cook for 4-5 min or until beginning to soften

While the vegetables soften, combine the miso paste with the Thai spice jelly, mirin and 1 tbsp [2 tbsp] water and mix well until fully combined – this is your yakisoba sauce

Trim, then slice the spring onions finely

Once the vegetables have softened, return the tofu to the pan with the yakisoba sauce and chopped ginger and cook for 30 secs or until fragrant

Add the cooked noodles and half the chopped spring onion and cook for 2-3 min further or until all of the noodles are fully coated in the sauce

Add a splash of the starchy noodle water if it's looking a little dry