Spicy Chinese Tofu & Broccoli Noodles

Boil a kettle

Drain the tofu and pat it dry with kitchen paper

Cut the dried tofu into cubes

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

Once hot, add the tofu cubes and cook for 4-5 min or until browned all over

Once browned all over, remove the pan from the heat and add the soy sauce and give everything a good mix up until the tofu has absorbed the soy sauce

Transfer to a plate and reserve the pan

Meanwhile, deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces

Peel and finely slice (don't chop!) the garlic 

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

Return the pan to a medium heat

Once hot, add the chopped Romano pepper, sliced garlic and chopped ginger and cook for 3-4 min or until starting to soften

Meanwhile, cut the broccoli into small florets and discard the stem

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 an initial 2-3 min

After 2-3 min, add the broccoli florets and cook for 3-4 min further or until tender with a slight bite, then drain and return everything to the pan

Meanwhile, combine the miso paste, tomato paste, hoisin sauce and cayenne pepper (Can't handle the heat? Go easy!) with 100ml [150ml] boiled water – this is your spicy sauce

Once softened, return the tofu to the pan with the spicy sauce and cook for 2-3 min further or until thick and rich

Meanwhile, trim, then slice the spring onion[s]

Stir the toasted sesame oil through the drained noodles and broccoli