Baked Chilli Tofu with Kale & Noodles (VE)

Ingredients

• 250g tofu cut into cubes
• 1 tbs chilli jam
• 1 tbs orange juice
• 1 tbs sunflower oil
• 100g noodles
• 150g baby kale
• 1 spring onion, finely sliced
• 25g salted roasted peanuts, roughly chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup (adjust to taste)
• 1 tablespoon freshly grated ginger
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds
• 1 teaspoon sriracha
• 1 tablespoon lime juice
• Wedges of lime to serve