Fill your kettle and boil it. Pour hot water from the kettle into a pan, pop the pan on the hob and return to the boil.
Pour the tamari into a bowl. Stir in 1 tbsp each maple syrup and Worcester sauce. Set aside.
Drain the tofu and chop it into chunks around 1cm across. Peel and finely slice the garlic. Halve the chilli and flick out the seeds and white pith (or leave them in for more heat if you prefer). Finely slice the chilli. Halve the red pepper and scrape out the seeds and pith. Finely slice the pepper. Trim the dry ends off the chard stalks, then finely slice the leaves.
Warm a wok on a high heat for 2 mins. Add ½ tbsp oil and the tofu. Fry for 5-6 mins, turning once or twice, till the tofu is golden brown all over. Lift out of the wok and set aside in a bowl for later.
Add another ½ tbsp oil to the wok and add the garlic and chilli. Sizzle for 15 secs, then add the pepper and chard. Stir fry for 3-4 mins, keeping everything moving constantly, till the veg have started to soften.
While the chard cooks, pop the pad Thai noodles into the pan with the boiling water. Simmer for 3-4 mins, till the noodles are soft.
Drain the noodles to and add them to the wok. Toss to mix, then pour in the maple tamari sauce. Tear in half the mint leaves. Stir fry for 2 mins to warm everything through. Heap the noodles and veg up on 2 warm plates, and top with the last of the mint leaves to serve.