Tantanmen-Style Stir-Fried Tofu Ramen With Chilli Oil

Boil a full kettle

Combine your toasted sesame oil and cayenne pepper (can't handle the heat? Go easy!) in a small bowl, give everything a good mix up and set aside for later – this is your chilli oil

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

Peel and finely chop (or grate) your garlic

Drain and pat your tofu with kitchen paper until completely dry

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

Once hot, crumble the tofu directly into the pan and cook for 5-6 min or until golden

Once golden, add the chopped ginger and garlic and cook for 1-2 min further or until fragrant

Whilst the tofu is cooking, add your miso, rice vinegar, half your soy sauce (save the rest for later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a pot with 800ml [1.1L] [1.4L] boiled water over a medium heat and cook for 3-4 min, stirring well to combine

Meanwhile, wash, then cut the base off your pak choi and discard, then chop in half

Add your wholewheat noodles to the pot and cook for an initial 4 min or until the noodles are almost cooked

Tip: Separate the noodles with a fork so that they're all submerged in the broth

After an initial 4 min, add the halved pak choi and cook for 2-3 min further or until the noodles are cooked and the pak choi is tender

Once fragrant, add the remaining soy sauce and hoisin sauce to the pan with the tofu and cook for 1-2 min or until sticky – this is your stir-fried tofu

Meanwhile, trim, then slice your spring onion[s] finely

Once the noodles are cooked, carefully remove the pak choi from the pot and set aside for serving

Add your tahini to the pot with the noodles and give everything a good mix up until the soup is creamy and has thickened slightly – this is your miso sesame ramen

Tip: Stir the noodles to release their starch and give the soup a nice creamy texture