Crispy Chilli Tofu and Noodles Stir Fry

Cook the noodles as per pack instructions ready to stir-fry. 

Place the Extra Firm Plant-Based tofu in a bowl. Add the cornflour and chilli powder, toss to evenly coat.

Heat a drizzle of chilli oil in a non-stick frying pan or wok over a medium-high heat. Add the Cauldron Extra Firm Plant-Based tofu and fry for 3-4 minute or until crispy on all sides. Remove and set to one side.

Add the onion, pepper and garlic and stir-fry over a medium-high heat for 2 minutes.

Add the pak choi and stir-fry for 2 minutes.

Add the prepped noodles and stir-fry for a further minute. 

Mix the sriracha, vinegar, honey and soy sauce in a small bowl. Add to the pan and cook for a final minute.

Divide the stir-fry between 2 warmed serving bowls. Top with the crispy chilli Tofu.

Garnish with a pinch of nigella seeds, lime wedges, sliced red chilli and coriander leaves (optional).