Sweet coconut stirfry with noodles

Peel the ginger and chop finely.

Wrap the tofu in a few layers of kitchen paper and press firmly to push out most moist.

Cut the tofu into cubes of 2cm.

Mix the soy sauce, sweet chili sauce, vinegar and ginger.

Mix the coconut with the bread crumbs.

Place half of the tofu pieces into the sweet chili sauce mixture, coating all sides, and then carefully spoon them out into the coconut mixture. Repeat with the remaining tofu.

Keep the remaining sweet chili coating aside for later.

Mix the tofu well with the coconut mixture, making sure that all sides are coated.

Boil a liter of water in a kettle.

Place the noodles into a pot and cover with the boiled water. Cover and let it cook for 3-5 minutes depending on pack instructions.

Drain the noodles and cool down with cold water. Keep aside.

Heat a large pan with some stirfry oil. Once hot, add the coconut coated tofu pieces.

Fry the coconut tofu for about 8-10 minutes on a high heat, carefully turning every 2-3 minutes to ensure all sides crisp up.

Meanwhile, heat another pan and add some stirfry oil.

Stirfry the vegetables in the second pan for about 5-6 minutes.

Add the remaining sweet chili sauce and cooked noodles to the stirfry vegetables. Lower the heat and carefully mix so the noodles loosen up and get coated with the remaining sauce.

Divide the noodles and vegetables over two plates and serve with the coconut tofu on top.