Teriyaki tofu noodles with pak choi, sesame & ginger

1. Warm a non-stick frying pan and toast the sesame seeds with a pinch of salt for 2-3 minutes, shaking the pan until golden and starting to pop.  Remove from heat and cool.

2. Cook the noodles according to pack instructions. Drain, then rinse with cold water to stop them sticking together.

3. Warm a non-stick frying pan and add the oil and tofu. Fry on each side for 2 minutes until golden. In a bowl mix 3 tbsp of the tamari or soy and the maple syrup.  Add it to the pan, turning the tofu until coated. Cook for 30-60 seconds until the sauce becomes a sticky glaze. Remove the tofu and set aside.

4. Return the pan to the heat and deglaze by adding 75ml of boiling water while scraping the pan to pick up any sauce stuck to the base. Add the garlic, ginger, chilli and leek and cook for 3 minutes with the lid on, stirring occasionally.

5. Remove the lid and boil until the water evaporates. Add the beans, pak choi, lime juice, salt, coconut milk, beansprouts and remaining 1 tbsp of the tamari or soy sauce. Heat through, then add the cooked noodles.  Mix well until piping hot.  Serve topped with the tofu and sprinkle with the reserved sesame seeds, coriander and some chilli flakes, if using.