Ingredients

• 2 x 225g/8 oz packets smoked tofu, diced

• 45ml/3 tbsp soy sauce

• 30ml/2 tbsp dry sherry or vermouth

• 15ml/1 tbsp sesame oil

• 45ml/3 tbsp groundnut or sunflower oil

• 2 leeks, thinly sliced

• 2 carrots, cut into sticks

• 1 large courgette, thinly sliced

• 115g/4 oz baby corn, halved

• 115g/4 oz button or shiitake mushrooms, sliced

• 15ml/1 tbsp sesame seeds

• 1 packet egg noodles, cooked

Serves 4

Method:

1. Marinate the tofu in the soy sauce, sherry or vermouth and sesame oil for at least 30 minutes. Drain and reserve the marinade for later.

2. Heat the groundnut or sunflower oil in a wok and stir-fry the tofu cubes until browned all over. Remove and reserve.

3. Stir-fry the leeks, carrots, courgette and baby corn, stirring and tossing for about 2 minutes. Add the mushrooms and cook for a further 1 minute.

4. Return the tofu to the wok and pour in the marinade. Heat until bubbling, then scatter over the sesame seeds.

5. Serve as soon as possible with the hot cooked noodles, dressed in a little sesame oil, if you wish.