Tofu Yakisoba Noodles

For the marinated tofu

1. Mix the soy sauce and vinegar in a bowl. 

2. Slice the Cauldron Extra Firm Tofu block into 8 slices. Dip the sliced tofu into the marinade. Cover and marinate for 30 minutes in the fridge.

For the Yakisoba noodles

1. Cook the noodles as per pack instructions. Drain and set to one side. 

2. Heat a drizzle of sesame oil in a non-stick frying pan or wok over a medium high heat. Add the spring onions and red pepper, stir fry for 1 minute.

3. Add the carrot, ginger, cabbage, and mushrooms, stir fry for 3 minutes.

4. Mix the Worcester sauce, ketchup, and soy sauce in a ramekin. Add the cooked noodles and prepared sauce to the frying pan, toss to combine and cook for one minute to warm through.

5. Heat a griddle pan over a high heat. Griddle the marinated tofu slices for 3 minutes on each side.