Sweet Chilli and Garlic Stir-fry with Baby Corn 'Ribs'

Place the sliced radish into a small bowl. Cover with boiling water and leave for 5 minutes. Drain and cover with the red wine vinegar. Leave to pickle whilst you cook the stir-fry.

Heat a non-stick frying pan or wok over a medium high heat. Add the cooking spray to the pan.

Add the Cauldron Extra Firm Tofu cubes and stir-fry for 3 minutes turning regularly until brown and crispy on all sides. 

Add the prepared vegetables and edamame beans, stir-fry for 2 minutes.

Reserve one tablespoon of Blue Dragon Sweet Chilli and Garlic stir-fry sauce (this will be used for the baby corn ‘ribs’).  Add the remaining Blue Dragon Sweet Chilli and Garlic stir-fry sauce and Blue Dragon Wok Ready Medium Noodles and stir-fry for 2 minutes. 

Divide between 2 warmed serving dishes. Drain the pickled radish slices and discard the liquid. Garnish with pickled radish slices, nigella seeds and coriander leaves.