Teriyaki Tofu Noodles

Boil a kettle

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

Zest and juice the lime(s)

Combine the ginger, zest and lime juice in a bowl

Add the soy sauce, sesame oil, 2 tbsp (4 tbsp) sugar (preferably brown) and the chilli flakes (can't handle the heat? Go easy!)

Mix well- this is your teryaki sauce

Remove the tofu from its packaging and pat dry with kitchen paper

Cut in half and cut each half into 9 cubes

Trim the beans and slice them finely

Add the sesame seeds and the tofu to a sandwich bag

Shake the bag so that the sesame seeds stick to the tofu

Tip: If you don't have a sandwich bag, just add them to a bowl and toss with your hands

Add the noodles and the beans to a large pot of salted boiling water 

Cook for 7-9 min over a medium-high heat

Once cooked, drain and rinse under a little cold water (this prevents the noodles sticking together)

Heat a large, wide-based pan (preferably non-stick) with 2-3 tbsp vegetable oil

Once hot, add the tofu and cook over a medium-high heat for 8-10 min, turning occasionally for even golden colouring

Once golden, transfer the tofu to kitchen paper and season generously with salt and pepper

Return the pan to a medium heat

Add the teryaki sauce and whisk for approx. 2-3 min until it's reduced by half into a glaze