Ingredients

Method

1. 1

   Begin by mincing the garlic, ginger, and chilli. A mortar and pestle can be used for this.

2. 2

   Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the minced ginger, garlic, and chilli, and fry until fragrant.

3. 3

   In a separate bowl or jug, mix the vegetable stock with the miso paste and peanut butter until dissolved. Add this mixture to the pot with the aromatics, along with the coconut milk.

4. 4

   Season the broth with 1 tablespoon of soy sauce, 1 teaspoon of turmeric, black pepper, and 1 tablespoon of sugar. Bring to a simmer and let it cook for 15-20 minutes. Finish by seasoning with the juice of one lime.

5. 5

   Cut the block of firm tofu into 1cm thick slices. Coat each slice thoroughly in seasoned cornflour.

6. 6

   Heat 2 tablespoons of sesame oil in a frying pan. Carefully place the cornflour-coated tofu slices in the hot oil and fry until golden brown and crispy on all sides.

7. 7

   While the tofu is frying, mix together the Sichuan pepper, garlic powder, soy sauce, miso paste, and peanut butter in a bowl. Add a splash of water to loosen the mixture into a glaze.

8. 8

   Once the tofu is crisp, pour the glaze over the pieces in the pan and toss to coat them well.

9. 9

   Cook the noodles according to package directions. Prepare your garnishes by slicing the spring onion and toasting the sesame seeds.

10. 10

    Place a portion of cooked noodles into each of four bowls. Ladle the hot broth over the noodles. Top with the sticky Sichuan tofu pieces, sliced spring onions, fresh coriander, toasted sesame seeds, and a drizzle of chilli oil. Serve with an extra lime wedge on the side and enjoy immediately.