Sesame Honey Tofu with Stir Fried Egg Noodles

Prepare the sauce by mixing sesame oil, soy sauce, rice vinegar, peanut butter, brown sugar, tomato ketchup, and honey in a small bowl until smooth.

Coat the tofu slices evenly with corn flour in another bowl to help achieve a crispy exterior when cooked.

Cook the dried egg noodles in boiling water until tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.

Heat olive oil in a large pan over medium-high heat and cook the coated tofu until crispy and golden on both sides. Remove from pan and set aside.

In the same pan, sauté julienne carrots, red capsicum, and thinly sliced cabbage until just tender. Add snow peas and sauté until crisp-tender.

Add the tofu back to the pan with the vegetables. Pour the prepared sauce over and stir well to combine, cooking until the sauce thickens slightly.

Mix in the cooked egg noodles, ensuring they are well coated with the sauce and warmed through. If dry, add a splash of water to evenly distribute the sauce.

Serve garnished with sesame seeds for added crunch and flavor.