Crispy Tofu & Peanut Noodles

To make the sauce, grate the garlic and ginger into a mixing bowl, add the remaining ingredients and whisk until smooth.

Heat the groundnut oil in a large frying pan over a high heat, add the tofu and fry on each side until golden and crisp, roughly 2 minutes on each side.

Meanwhile, bring a medium saucepan of water to the boil, then add the noodles and cook for 3 minutes or until a little al dente. Drain and place in a serving bowl.

Once the tofu is golden and crisp all over, toss in the sesame seeds and toast for a minute, then remove from the heat.

Use a julienne peeler or vegetable peeler to pare strips of the carrot into the noodle bowl, then add the beansprouts and the sauce and toss to combine. Top with the tofu, spring onions and coriander. Finish with some Sichuan-style Chilli Oil, if you like it hot.