Elly Pear's ginger & soy-roasted tofu with noodles, red pepper & pak choi

1. Pat and gently squeeze the cube of tofu, using several pieces of kitchen paper until it is as dry as possible. Combine all the marinade ingredients in a lidded box and mix well until the sugar has dissolved. Cut the tofu into 24 even cubes. Place into the box and marinade for at least 30 minutes, turning regularly so all the pieces get covered. Or cover and leave in the fridge overnight if time allows.

2. When you’re ready to bake the tofu, preheat the oven to 220°C, gas mark 7. Lay the tofu cubes out carefully on a baking tray lined with parchment or foil. Spoon over half the marinade, then place in the oven. After 15 minutes, turn all the pieces over, and bake for another 10 minutes.

3. Meanwhile, prepare the veg for the noodles. Cut a small slice off the base of the pak choi to separate the leaves. Wash and shake dry. Leave smaller leaves whole and slice the bigger leaves widthways into 2cm-wide pieces. Thinly slice the red pepper. When the tofu is close to the end of its cooking time, place a wok over a high heat until very hot, drizzle in the oil, add the prepared vegetables and toss for 2 minutes or until slightly softened but still retaining a bit of bite.

4. Pour over the remaining tofu marinade, then add the noodles and toss together for 1-2 minutes or until piping hot. Add the tofu to the wok and toss together, then divide between two bowls and top with the chopped cashews and salad onions. Drizzle with hoisin sauce and serve.