Crispy Szechuan Tofu Noodle Bowl

Place the Szechuan pepper in a pestle and mortar and grind to crush the pepper. Place the crushed Szechuan pepper, soy sauce, sesame oil, garlic and chilli flakes in a bowl, add 60ml of water and mix well.

Slice the cauldron Extra Firm Tofu block into cubes approximately 2-3cm in size. Place the cubes into a freezer bag, pour over the prepared marinade and gently shake to coat the cubes. Seal the bag and place in the fridge for 30 minutes. 

Heat a drizzle of sesame oil in a non-stick frying pan over a medium high heat. Pan fry the marinated tofu for 2-3 minutes on all sides. Remove and set to one side (reserve and extra marinade for serving).

Using the same frying pan add the pak choi and red pepper. Add 2 tablespoons of water, place a lid over the pan and cook for 2 minutes to steam the vegetables. 

Cook the noodles as per pack instructions.

Divide the noodles between 4 serving plates. Top with the Szechuan tofu and steamed vegetables. Drizzle over any extra reserved marinade and garnish with griddled lime wedges and nigella seeds.