Sticky Ginger Tofu

Bring a large saucepan of unsalted water to the boil. Once boiling, add the soba noodles and cook according to packet directions. Add the carrots and snow peas, cook for the final 1–2 minutes. Drain well and rinse briefly with cool water to stop the noodles cooking further. Tip: Check you are using the correct amount of noodles. Using more will alter the flavour of your dish.

Combine the ginger, garlic, orange juice and salt-reduced soy sauce in a small bowl and set aside.

Heat the olive oil in a medium frying pan over high heat and add the Chinese honey soy tofu along with half of the orange and ginger sauce. Cook each side of the tofu for 3 minutes and spoon the sauce over the tofu from time to time to ensure it is well coated in the flavours. Remove tofu from the pan and set aside on a plate.

Heat the same frying pan to high heat again and add the cooked noodles and vegetables along with the remaining sauce. Cook for 2-3 minutes, just to heat up the noodles and vegetables again.