- 380g marinated tofu
- 4 shallots
- A thumb of turmeric
- 400g white mushrooms
- 2 carrot
- 2 red pepper
- 1 green cabbage
- 1 x 280g buckwheat ramen noodles
- 4 tsp garam masala
- 100g sweet chilli sauce
- 1 tbsp coconut, sunflower or olive oil
- Sea salt
- Wok or deep frying pan
- Medium pan
- 1.
Fill your kettle and boil it. Gently pat the tofu dry with kitchen paper, then slice it into cubes. Peel and thinly slice the shallots. Peel and chop the turmeric into matchsticks (turmeric likes to turn things yellow, so slice it on a plate or a board you can wash straight away, and protect your hands with gloves, and your clothes with an apron).
- 2.
Finely slice the mushrooms. Peel the carrot and slice it into thin match sticks. Halve the red pepper. Scoop out the seeds and white bits. Finely slice it. Finely shred the cabbage half.
- 3.
Heat 1 tbsp oil in a wok or deep frying pan. Add the tofu. Fry for 4-5 mins, turning occasionally, till golden brown. Lift out of the pan. Pop on a plate lined with kitchen paper and set aside.
- 4.
Add the shallots to the pan. Stir fry for 2-3 mins till they just pick up some colour. Add the rest of the veg and the turmeric to the pan. Season with a pinch of salt. Stir fry for 4-5 mins till soft and glossy.
- 5.
While the veg cook, fill a pan with hot water from the kettle and bring back to the boil. Add half the pack of ramen noodles and simmer for 3-4 mins till the noodles are tender, then drain.
- 6.
Add 2 tsp garam masala to the veg. Stir fry for 1 min till the pan smells fragrant. Return the tofu to the pan and toss a few times to mix.
- 7.
Add the drained noodles to the pan. Use 2 forks to pick everything up and drop a couple of times to mix it all together. Divide the stir-fry between a couple of warm bowls. Drizzle the sweet chilli sauce over the top to serve.