Lanza says: “Noodles are a great midweek meal, and these sesame-chilli-garlic tofu noodles are so much better than getting take-out. They take less than 20 minutes to make, are packed with fresh and vibrant vegetables and protein-rich tofu, all served with a sticky chilli, garlic and sesame dressing.”

Serves 4

Time: 2o minutes

Ingredients

For the sauce:

60ml tamari soy sauce
3 cloves garlic, crushed
½-1 red chilli, chopped small
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon sriracha hot sauce
1 teaspoon mirin

For the noodles:

2 tablespoons sesame or olive oil, divided
200g extra-firm tofu
4 spring onions
1 carrot, peeled
1 red bell pepper
100g broccoli
100g bean sprouts
200g dry soba or udon noodles

To serve:

2 tablespoons black and/or white sesame seeds
Chilli flakes
Sliced fresh red or green chilli (optional)

Method

To make the sauce: add all the ingredients to a small bowl and whisk until combined.

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Slice the tofu widthways into 2 or 3 thinner strips, then slice into triangles. Add to the hot oil and fry over medium-high heat for 5 minutes, or until crispy and golden and flip over to cook on the second side. Once golden, pour 1 tablespoon of the prepared sauce over the tofu, allowing the sauce to sizzle and evenly coat the tofu. Remove from the heat and warm again just before serving, if needed.

Chop off the ends of the spring onions, then slice into 5cm sticks; include the green part, too. Slice the carrot, pepper and broccoli into small pieces or matchsticks.

Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add the spring onions, carrot, pepper and broccoli. Stir-fry over high heat for 5 minutes, or until the vegetables are tender but still have some bite. Add the bean sprouts and fry for 2 to 3 minutes, until cooked through. Add 2 tablespoons of the prepared sauce and fry for 1 minute.

Meanwhile, cook the noodles according to the package instructions and rinse in cold water.

Pour the noodles into the pan with the vegetables along with most of the sauce. Toss well and fry for 2 minutes.

Divide between four bowls, top with the sticky tofu and remaining sauce. Sprinkle over the sesame seeds, chilli flakes and fresh chilli (if using).

Eat right away or store leftovers in a sealed container in the fridge for 2 to 3 days.

Serving suggestions and variations

Use any vegetables, such as aubergine, courgette, mushrooms, baby corn or sugar snap peas.
Instead of tofu, add some edamame beans to the frying vegetables as they cook.

Quick, easy vegan lunch recipes that you can make in 20 minutes or less