Tofu 500 g, cubed
Honey 1 tbsp
Sesame oil 4 tbsp
Fish sauce 2 tbsp
Soy sauce 2 tbsp
Noodles 250 g, asian
Carrots 2, cut into thin batons
Bell pepper 2 red, seeds removed, chopped
Pak choi 1, leaves torn into strips
Rice wine 120 ml
Water if needed
Sesame seeds, toasted
Score the tofu cubes with a sharp knife.
Mix together the honey, 2 tablespoons sesame oil, fish sauce and soy sauce in a bowl and add the tofu. Mix well to coat.
Cover and marinate for at least 2 hours.
Cook the noodles in boiling salted water, according to the pack instructions.
Heat the remaining sesame oil in a wok or large frying pan and cook the carrots and peppers for 2 minutes.
Add the pak choi and cook for 1 minute.
Add the rice wine to the pan and stand for 2 minutes.
If the vegetables seem too dry, add a little water.
Stir in the drained noodles and soy sauce to taste.
Heat a non-stick frying pan and cook the tofu cubes for 1-2 minutes on each side until golden.
Place the noodle mixture in serving bowls and top with the tofu cubes.