Char Siu Glazed Tofu with Crispy Noodle and Vegetable Salad

Steps

1. Place seasoned cornflour in a small bowl. Pat tofu dry with paper towels and dice 1cm. Add tofu to cornflour mix and toss to coat, shaking off excess. Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry tofu for 7–10 minutes, until golden brown and slightly crunchy
2. While tofu is cooking, prepare the salad. Whisk mayonnaise, vinegar, sesame oil and water together in a large bowl.
3. Cut bok choy in half lengthways and thinly slice; grate carrot; cut radishes into thin matchsticks; thinly slice spring onions; peel mango skin using a vegetable peeler; use a knife to remove cheeks from either side of the central stone and cut flesh into slices.
4. Add prepared vegetables, mung bean sprouts and crispy noodles to large bowl with dressing. Toss to combine.
5. When tofu is golden brown, add char siu orange dressing to pan and allow to bubble and reduce, about 30 seconds. When glaze has reduced and become sticky, remove pan from heat.
6. Divide crispy noodle and vegetable salad between bowls and top with char siu glazed tofu. Sprinkle over coriander leaves