Spicy BBQ Tofu

a) Make the dressing for the noodles by mixing the easy ginger, garlic, olive oil (see ingredients for amount), sugar (see ingredients for amount) and half the soy sauce together in a small bowl. Squeeze in the juice from the lime. Stir to combine then set to one side. b) Make the dressing for the coleslaw by mixing the rice vinegar and lime zest together in a larger bowl.

a) Make the dressing for the noodles by mixing the easy ginger, garlic, olive oil for the noodles (see ingredients for amount), sugar for the noodles (see ingredients for amount) and half the soy sauce together in a small bowl. Squeeze in the juice from the lime. Stir to combine then set to one side. b) Make the dressing for the coleslaw by mixing the rice vinegar and lime zest together in a larger bowl.

a) Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, lay the tofu slices into the pan and cook until golden, 4-5 mins on each side. Adjust the heat if necessary. b) Meanwhile, make the BBQ sauce by mixing the BBQ sauce, sriracha and remaining soy sauce together in another small bowl. c) Once the tofu is golden, turn off the heat and carefully pour in the BBQ sauce. Turn the tofu over in the sauce to evenly coat.

a) In the meantime, pour the boiling water from your kettle into a large saucepan with a pinch of salt and bring back to the boil. b) Cook the noodles for 4 mins. Drain in a sieve. Return to the pan off the heat and pour in the dressing for the noodles. Sprinkle over half the sesame seeds. Toss to combine.