Ingredients

30 ml / 2 tbsp soy sauce (or tamari if gluten-free)

10 ml / 2 tsp dark soy sauce (for colour)

20 ml / 1½ tbsp rice wine vinegar

10 ml / 2 tsp maple syrup (or sugar), adjust to taste

5 ml / 1 tsp toasted sesame oil

1 garlic clove, finely grated

5-10 ml / 1-2 tsp chilli sauce (like Sriracha), adjust to taste

3 spring onions / scallions

½ bell pepper

1 cob of corn OR ½ cup canned/defrosted corn kernels

150 g / 5.3 oz green beans

15 ml / 3 tsp high smoke point oil (e.g., bran rice oil)

100 g / 3.5 oz rice vermicelli noodles

60 g / scant ½ cup roasted peanuts (or cashews)

300 g / 10.5 oz firm tofu (smoked or regular), pressed

20 ml / 1½ tbsp soy sauce (for tofu marinade)

10 ml / 2 tsp oil (for tofu)

Instructions

Step 1: Make the sauce by placing the soy sauces, rice wine vinegar, maple syrup, toasted sesame oil, garlic, and chili sauce in a jar. Screw the lid on and shake well to emulsify. Store leftovers in the fridge for 1-2 weeks.

Step 2: Prepare the vegetables: cut white and light-green parts of spring onions into 1.25 cm (0.5 inch) segments. Slice one dark green spring onion top finely for garnish and reserve the rest for another use.

Step 3: Slice the bell pepper into thin strips. Shave corn kernels off the cob or use canned/defrosted corn. Trim the green beans and cut into 2 cm (0.75 inch) pieces.

Step 4: Heat a wok until it starts to smoke lightly. Add 1 teaspoon of oil and swirl to coat. Stir-fry the green beans for 1-2 minutes, then add bell pepper, corn, and spring onion segments. Add more oil if the wok looks dry. Cook until vegetables are tender-crisp and slightly charred.

Step 5: Remove the vegetables from the wok and set aside. Pour 360 ml (1½ cups) water or stock into the wok, then place the noodles on top. After a few seconds, flip the noodles using tongs to help them soften.

Step 6: Continue cooking the noodles, using tongs to separate them, until all the liquid is absorbed and the noodles are soft with a little bite left. Add a splash more water if needed and cook longer until desired texture is reached.

Step 7: Stir the prepared sauce through the noodles. Return the vegetables (and tofu if ready) to the wok and stir-fry briefly just to warm through. Divide into bowls and top with roasted peanuts and reserved spring onion tops.

Step 8: For the tofu, cut pressed tofu into 1.25 cm (0.5 inch) cubes. Combine soy sauce and 1 tbsp (15 ml) water in a large, flat dish. Coat tofu cubes in this marinade and let sit for at least 1 hour, stirring occasionally.

Step 9: Preheat the oven to 200° C (390° F) or 180° C (355° F) with fan. Arrange marinated tofu cubes on a lined baking tray and bake for about 15 minutes.

Step 10: Stir oil into the tofu cubes, then return to the oven for another 15 minutes. If using pre-pressed tofu (like Tofoo), 5-10 minutes during the second bake is sufficient.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free option without sacrificing flavor.

Adjust the chili sauce quantity to control the heat level to your preference.

Add other vegetables like snap peas or carrots for more color and crunch.

Use smoked tofu for a deeper flavor or regular firm tofu if preferred.

To save time, marinate the tofu overnight for more intense flavor.

FAQs

Can I use regular soy sauce instead of dark soy sauce?

Yes, but dark soy sauce adds a richer color and slightly sweeter flavor. If unavailable, use extra regular soy sauce and a small pinch of brown sugar to mimic the effect.

How do I prevent the noodles from sticking together?

Cook the noodles in the wok with water or stock and use tongs to gently separate them as they soften. Avoid overcooking, and incorporate sauce and oil while stir-frying to keep them loose.