Tofu cooked in a frying pan with peanut oil, drizzled with honey and served on a salad of noodles, pak choi, flavoured with lime, coriander, chilli and soy.
Finely slice the spring onions.
Peel and finely dice the ginger and garlic cloves.
Remove the seeds from the chilli and then finely dice.
Pick the leaves from the coriander and roughly chop.
Break down the pak choi heads into individual leaves.
Zest and juice the limes.
Cook the noodles for 3 minutes in hot water until tender. Whilst the noodles are cooking, make the dressing. Mix together the spring onions, diced chilli, half of the chopped garlic with the soy sauce, lime juice and peanut oil. When the noodles are cooked drain and mix with dressing.
Next cook the tofu. Cut the tofu into pieces approximately 100g each. Season the tofu with fine salt and then heat a frying pan over a medium heat. Add a splash of peanut oil and then colour the tofu on all sides. Drain any oil from the pan and then drizzle in the honey. Coat the tofu on the honey.
Heat a wok until hot. Add a splash of sesame oil and stir fry the pak choi for 1 minute. Just before serving add the garlic, ginger, sesame seeds and bean sprouts.
To serve, place the noodles on a plate, top with the pak choi and finish with the tofu and a drizzle of honey and any remaining dressing.
«When cooking the tofu, make sure to pat the tofu dry on kitchen paper before frying.»