Ingredients

Step by step

1. Drain the tofu, then wrap in several layers of kitchen paper and press firmly to dry. Cut into 2cm cubes.
2. Mix together the soy, sweet chilli sauce, rice vinegar and ginger. Measure out 3 tablespoons of this mixture into a small bowl and set aside for the stir-fry. Add the desiccated coconut and panko breadcrumbs to a small food processor and pulse a few times until finer in texture, then tip into a shallow dish.
3. Add the tofu cubes to the soy and sweet chilli mixture, half at a time, turning to coat. Lift out of the marinade and coat in the coconut crumbs. Add any soy mixture that’s left over to the reserved sauce.
4. Prepare 2 large non-stick frying pans. In one, heat ½ tablespoon of sesame oil and fry the coconut-crusted tofu cubes, turning carefully and regularly, until golden and crispy all over; about 5 minutes. At the same time, heat ½ tablespoon sesame oil in the second pan and stir-fry the vegetables for 2-3 minutes. Add the noodles and reserved sauce and cook for a further 2-3 minutes until everything is piping hot.
5. Divide the stir-fry between two shallow bowls and top with the crisp coconut tofu.
   
   *Use egg-free noodles if required.