Crispy teriyaki tofu with broccoli & rice noodles

1. Wrap the block of drained tofu in a clean tea towel folded into quarters. Squeeze firmly to remove as much moisture as possible. Cut the block into 3 slices then each slice into 9 cubes.

2. Add the oil to a hot wok over a high heat. Once hot, add the tofu and leave to form a crust. After 4 minutes, turn the tofu and repeat until the cubes are brown and crispy on all sides. Remove with a slotted spoon to a small bowl and immediately pour the teriyaki sauce over the top.Set aside.

3. Return the pan to the heat. Add the broccoli and noodles and stir fry for a minute until hot throughout. Tip the bowl of tofu and sauce back into the wok and add 1-2 tbsp water. Toss to combine, then divide between two bowls and pile the carrot and cucumber on top, followed by the salad onion, sesame seeds and soy sauce.