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Ingredients Rice noodles 100g Tofu 1 × 340g pack Kale or other winter greens 200g, chopped Ketchup manis (sweet Indonesian soy sauce, available from supermarkets) 4 tbsp Chilli paste or sauce 1-2 tbsp, depending on how spicy you want it Sesame oil Root ginger 3cm piece, shredded Garlic 2 cloves, sliced Lime 1, to serve Method STEP1: Put the noodles and kale in a large bowl with boiling water and leave to sit for 5 minutes until soft. Drain and rinse in cold water. Drain the tofu on paper towels and weight down with a plate for 10 minutes to remove any excess moisture. Cut into 4cm pieces. Mix the ketchup manis and the chilli paste together. STEP2: Heat a large non-stick wok or pan over high heat. add ½ tbsp sesame oil and when smoking, add the tofu in batches, browning on all

Ingredients Firm tofu 400g pack Sesame seeds 1 tbsp Red chilli 1, seeded and chopped Soy sauce 2 tbsp Caster sugar 2 tbsp Chinese black vinegar or rice wine vinegar 2 tbsp Chinese noodles 200g Sesame oil 1 tbsp Spring onions 4, finely chopped Method STEP1: Wrap the tofu in heavy layers of kitchen paper then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu in half horizontally into 2 flat pieces. Sprinkle with the sesame seeds STEP2: Mix the chilli with the soy, sugar, vinegar and one tablespoon of water. Cook the noodles in salted boiling water until al dente and drain. STEP3: Fry the tofu in a splash of sesame oil until crisp and light golden. STEP4: Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2

Ingredients Carrots 2, peeled and shredded Chinese cabbage or chinese leaf 150g chunk, shredded Cucumber 8cm piece, halved, deseeded and shredded Radishes 5, sliced Spring onions 4, shredded Rice vinegar 1 tbsp Smoked tofu 200g block, cut into cubes Sesame oil for frying Baby spinach 2 handfuls, shredded Black sesame seeds 1 tbsp Sesame Dressing Tahini 2 tbsp Mirin 1 tbsp Light soy sauce 1 tbsp Rice vinegar 1 tbsp Sesame oil 1 tsp Method STEP1: Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes. STEP2: Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing. STEP3: Fry the tofu in a splash of sesame oil

Ingredients Vegetable oil 1 tbsp Ready-cooked basmati rice 250g pack Garlic 1 clove, thinly sliced Ginger thumb-sized piece, finely chopped Red chilli 1, thinly sliced Smoked tofu 100g, roughly chopped Stir-fry baby vegetables 200g pack Frozen peas 100g, defrosted Soy sauce 1 tbsp Sriracha to serve (optional) Method STEP1: Heat the oil in a non-stick pan or wok and fry the rice for 5-10 minutes or until beginning to turn golden. Add the garlic, ginger and chilli, and cook for another 2 minutes. Meanwhile, put the tofu into a bowl and roughly mash. STEP2: Tip the tofu and baby veg into the pan, and cook for 5 minutes or until beginning to char, and the veg is tender.