Gently press the tofu to remove excess moisture. Cut into cubes of around 4cm. Thanks to its pre-frozen texture, it’s especially firm and perfect for breading.
Set out three separate bowls: one each for the cornflour, plant-based milk, and panko breadcrumbs.
Coat each tofu cube in the cornflour, then dip in the milk, and finally roll in the panko until fully covered.
Heat sunflower oil in a heavy-based frying pan over medium heat. Fry the tofu for 8–10 minutes, turning occasionally, until golden and crisp on all sides.
While the tofu cooks, prepare the peanut sauce. Add the peanut butter, soy sauce, sesame oil and agave syrup to a small saucepan along with 100ml of water. Stir over medium heat until you have a smooth, thick sauce.
Cook the noodles according to the packet instructions.
Divide the cooked noodles, carrot, and cucumber between serving bowls. Drizzle with a tablespoon of sesame oil.
Top each bowl with the crispy tofu. Garnish with fresh coriander and, if using, sesame seeds and a squeeze of lime. Serve straight away.
Remove the tofu from the packaging and press out the excess moisture from the block. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu becomes.
Remove the tofu from the packaging and gently press out the moisture from the block. Then cut the tofu into cubes and get cooking. The longer the cooking time, the firmer the tofu will become.
Take the tofu out of the packaging and press the block gently to remove the excess moisture. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu will become.