Tofu, chinese rice noodles and veg stir-fry

This was the first time I’d tried tofu in my life, and I must admit, I was delighted with my own invention!

400g packet of Tofu, 275g drained weight (soybean curd)
1 large leek, chopped
2 medium onions, chopped
1 large red pepper, or various smaller ones, sliced
1 aubergine, chopped (with skin and seeds too)
Olive oil
Tahini (ground sesame paste), 3-4 tbsps
Soy sauce, 2-3 tbsps
Spices of your choice (I used Ras el-hanout and Cajun herb and spice blend)
Chinese rice noodles

Start off by draining the liquid off the Tofu, cutting it up into bite-size pieces and ‘toasting’ it under the grill. I have an oven-like toaster which is more useful than having to heat up the grill. Keep turning the pieces over until they’re nice and golden.

Now chop up your veg (you can use any veg you fancy really) and stir-fry it all in olive oil.

Now pour some soy over the toasted Tofu.  Heat a small amount of olive oil in a separate pan from the veg and fry quickly on a relatively high heat until it browns even more.  Add the Tahini paste, stir well, then add to the stir-fried veg.  Sprinkle over the Ras el-Hanout spice.

Boil the rice noodles as instructed on the packet.  Strain and place in the pan where the tofu was stir-fried, just to mop up any remaining sauce.  Sprinkle over the cajun herb and spice blend, then stir everything into the veg and tofu mix.