Fried noodles with sugarsnaps and spicy tofu

Put the tofu cubes in a bowl and spoon in the soy sauce, sambal and ginger powder. Let this marinate for an hour.

Bring a large pot of water with salt to the boil and blanch the sugar snaps for one minute. Remove them from the water in a colander and rinse them with cold water. Cut the sugarsnaps in the length once.

Place the noodle in the boiling water and turn off the heat source. Let the noodles wallow for a few minutes and then stir with a fork.

Drain the noodle and rinse under the tap to prevent sticking. Let the noodle drain and cut it with a pair of scissors several times.

Heat a tablespoon of oil in a frying pan and fry the cubes of tofu on a high setting while being crispy. Pour in the remaining marinade and set aside.

In the meantime, heat the rest of the oil in a stir-frying pan and stir the garlic.

Add the sugarsnaps, the tofu cubes and the sesame seed and fry for a few more minutes until everything is well warm.

Season to taste with salt and freshly ground pepper. Serve directly and garnish with the spring onion and the sesame seeds.