Saucy Peanut Noodle Stir-Fry with Sticky Chilli Tofu

Steps

1. Before you start. Preheat oven to 220°C/200°C fan bake. Bring a pot of salted water to the boil.
2. Prep & cook tofu. Prep tofu and toss in a bowl with soy sauce, oil and salt. Add sticky chilli tofu spices and toss to coat. Transfer to a lined oven tray and bake for 20 minutes, until golden and crispy. Remove tray from oven, drizzle tofu with Korean sticky chilli sauce and toss to coat.
3. Prep stir-fry & garnishes. Prep onion, capsicum, carrots, garlic, radishes and spring onions. Set radishes and spring onions aside to serve.
4. Cook noodles. Cook noodles in pot of boiling water for 3-4 minutes, stirring to separate, until just tender. Drain and rinse under running cold water. Toss noodles with oil to prevent them from sticking and cut in a few places to make them easier to eat.
5. Cook stir-fry. Heat oil in a large fry-pan on medium-high heat. Cook onion, capsicum, carrots and garlic for 4-5 minutes, until tender. Add mung bean sprouts, stock and peanut stir-fry sauce to pan and bring to a simmer. Simmer for 1-2 minutes, until hot.
6. To finish. Remove stir-fry from heat and stir through cooked noodles. Season to taste with salt and pepper.
7. Serve. Stir-fry topped with tofu, peanut dust, radishes and spring onions.