Teriyaki Tofu with Sesame Edamame and Mung Bean Fettuccine

Steps

1. a large pot of salted water to the boil.
2. Pat tofu dry using paper towels and cut horizontally into 1cm thick strips. Place cornflour on a shallow plate and coat tofu well. Set aside. Heat a medium, dry, non-stick, fry-pan or wok on medium heat. Toast sesame seeds for 1–2 minutes, stirring often, until golden. Remove from pan and set aside. Keep pan on heat.
3. Cook fettuccine in pot of boiling water for 6 minutes, add broccoli and cook a further 1 minute, or until broccoli and noodles are just tender. Drain well, add a drizzle of sesame oil and toss to prevent sticking.
4. While fettuccine is cooking, heat a drizzle of oil in same pan/wok on medium to high heat. Fry edamame beans, carrot, spring onions (white part) and mushrooms for about 2 minutes, or until vegetables are just tender. Remove from pan, set aside and keep warm.
5. Wipe pan clean with paper towels and return to medium heat with a drizzle of oil. Fry tofu for 1–2 minutes each side, or until golden. Remove pan from heat, add teriyaki sauce/water mixture to tofu and toss to coat well. Take care as sauce may splatter.
6. Toss cooked noodles with vegetables, soy sauce and sweet chilli sauce, if using.
7. Divide sesame fettuccine and vegetables between plates or bowls, top with teriyaki tofu and drizzle over any remaining sauce from pan. Garnish with sesame seeds, spring onions (green part) and coriander.