Teriyaki Tofu & Winter Veg Stir-Fry

1. Fill and boil your kettle. Peel and finely grate the ginger. Unwrap the tofu and pat dry with kitchen paper. Chop the tofu into 1-2cm-thick pieces. Trim the roots and any ragged greens off the leek, rinse out any grit, then chop into 1cm-thick slices. Trim the bases off the Brussels sprouts and pull away any dry leaves. Slice the sprouts in half or into quarters if they’re very big. Thickly slice the mushrooms.

2. Fill a medium pan with hot water from the kettle and add a pinch of salt. Return the water to the boil, then add the udon noodles. Pop a lid on the pan and simmer for 6-10 mins, till just tender. Drain, rinse with cold water, then drain again. Set aside.

3. While the noodles cook, warm a large frying pan or wok over a medium-high heat. Add 1 tbsp oil, then tip in the chopped tofu and stir-fry for 5-6 mins, turning once or twice, till golden and crisp at the edges. Tip into a bowl and set aside.

4. Add another 1 tbsp oil to the pan and add the leek, Brussels and mushrooms. Stir-fry for 6-8 mins till the veg are juicy and just softening. Add the ginger to the pan and fry, stirring, for 2 mins.

5. Return the tofu to the pan and stir to mix. Tip the noodles into the pan and toss together. Pour in the teriyaki sauce and toss again. Warm through for 1 min. Serve the noodles in a couple of warm bowls, topped with the sesame seeds.

6. Love Your Leftovers
The cooked tofu, veg and noodles will keep for up to 3 days in the fridge and are best eaten cold the next day as a salad.