Sticky Tofu Noodles from Vegan Kids by Heather Whinney

Ingredients

• 375 g/13 oz firm tofu, pressed to remove the water and cut into chunky cubes
• 2 tbsp vegetable oil
• juice of 1 lime
• 1 tbsp peanut butter, smooth or crunchy
• 1 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 3 tbsp dark soy sauce
• 3 tsp sesame seeds, toasted, for topping (optional)
• salt
• ground black pepper
• 6 cherry tomatoes, halved
• 250 g/9 oz ready-to-wok medium udon noodles
• 1 head of broccoli, cut into florets, stalks trimmed and chopped
• 150 g/5 oz fine green beans, trimmed and roughly chopped
• ½ fresh red chilli, seeded and finely chopped (optional)
• 2 carrots, peeled into strips
• 2 garlic cloves, peeled and grated
• 5 cm/2 in piece of fresh root ginger, peeled and grated
• a bunch of spring onions/scallions, trimmed and finely chopped