Spicy Chinese Tofu & Broccoli Noodles

method:

• Boil a kettle. Then, drain the tofu and pat it dry with kitchen paper. Cut the dried tofu into cubes.
• Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the tofu cubes and cook for 4-5 minutes, or until browned all over.
• Once browned all over, remove the pan from the heat and add the soy sauce and give everything a good mix up until the tofu has absorbed the soy sauce. Then, transfer to a plate and reserve the pan.
• Meanwhile, de-seed the Romano pepper (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces. Peel and finely slice (don't chop) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop or grate the ginger.
• Return the pan to a medium heat. Once hot, add the chopped Romano pepper, sliced garlic and chopped ginger, and cook for 3-4 minutes or until starting to soften.
• Meanwhile, cut the broccoli into small florets and discard the stem. Add the wholewheat noodles to a pot and cover with boiled water until fully submerged. Bring to the boil over a high heat and cook for an initial 2-3 minutes. After 2-3 minutes, add the broccoli florets and cook for 3-4 minutes further or until tender with a slight bite, then drain and return everything to the pan.
• Meanwhile, combine the miso paste, tomato paste, hoisin sauce and cayenne pepper with 100ml boiled water – this is your spicy sauce.
• Once softened, return the tofu to the pan with the spicy sauce and cook for 2-3 minutes further, or until thick and rich.
• Next, trim, then slice the spring onion. Stir the toasted sesame oil through the drained noodles and broccoli.
• Serve the spicy Chinese tofu over the noodles and broccoli and garnish with the sliced spring onion.