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The vegetarian tofu recipe from Wednesday.

Ginger and Sesame Tofu with Noodles
(Serves 2)

Marinade

150g Firm tofu
1cm cube Fresh ginger, finely sliced
½ Red chilli, finely chopped
2 Cloves garlic, crushed
1 tbsp Dark soy sauce
1 tbsp Sesame oil
1 tbsp Sesame seeds
½ tbsp Brown sugar

Noodles

100g Udon noodles
1 head Pak choi, leaves separated
1 Green pepper, chopped into strips
2 Spring onions, thinly sliced
1 tbsp Sesame oil
1 tbsp Sesame seeds

Chop the tofu into bitesize portions and then prick holes in it with a toothpick to allow it to absorb the marinade. Mix the marinade ingredients together and pour them over the tofu, allow it to soak in the marinade for at least half an hour.

Add the udon noodles to a pan of water and boil for five minutes.

Meanwhile, heat the sesame oil in a wok and fry the tofu for around five minutes before setting it aside. Add any remaining marinade to the pan and stir fry the pak choi, pepper and spring onions for around two minutes until the leaves start to wilt. Add a spoonful of water to create steam and then cook for two more minutes. Put the noodles and tofu into the pan and stir together.

Serve in bowls with a garnish of sesame seeds and fresh coriander leaves.

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