or until the noodles are hot and the leaves have wilted. Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more ...

This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt ...

If the noodles aren't cooked ... Film the bottom with oil. When hot, add the tofu cubes. Cook, tossing every few minutes, until golden on most sides, about 10 minutes. Remove to a paper towel ...