Sticky Oven-Baked Tofu with Udon Noodles & Peanut sauce

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of salted water to the boil.
2. Pat tofu dry and tear into chunks roughly 2cm. Add to a medium bowl, season with salt and gently toss together with cornflour and oil, until well coated. Transfer to a lined oven tray, spread into a single layer and bake on upper oven rack for 15-20 minutes, until golden.
3. Separate noodles and cook in pot of boiling water for about 3 minutes, until tender. Drain, refresh under cold water and leave to drain again. Toss with sesame oil to prevent sticking.
4. In a small pot, whisk all satay sauce ingredients together, until combined. Bring to a simmer on medium-high heat. Once simmering, cook for a further 1-2 minutes, until thickened. Cover and keep warm.
5. Cut carrot in half lengthways and thinly slice, slice onion and cut broccoli into florets (see tip). Heat oil in a large frypan on medium-high. Cook onion, carrot and broccoli for about 5 minutes, until tender. Add cooked noodles to pan with veggies and cook a further 1-2 minutes, until warmed through. Season to taste with soy sauce.
6. Once tofu has finished baking, remove tray from oven, drizzle over mild sweet chilli sauce and toss to coat tofu.
7. Noodles topped with veggies, satay sauce and tofu. Sprinkle over peanuts.