Sticky Oven-Baked Tofu with Udon Noodles & Peanut Sauce

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Boil a pot of salted water. Pat tofu dry and dice 2cm. Add to a bowl with cornflour and oil, season with salt and toss together, until coated. Transfer to a lined oven tray and spread into a single layer. Bake on upper oven rack for 15-20 mins, until golden. Once tofu has finished baking, remove tray from oven, drizzle over sweet chilli sauce. Toss to coat tofu.
2. Whisk together peanut butter, coconut milk, sweet chilli and soy sauce in a pot, until combined. Bring to a simmer on medium-high heat. Once simmering, cook for another 1-2 mins, until thickened. Cover and keep warm.
3. Separate noodles. Cook in pot of boiling water for about 3 mins, until tender. Drain, refresh under cold water and leave to drain again. Toss noodles with sesame oil to stop them sticking.
4. Cut carrot in half lengthways and thinly slice. Thinly slice onion. Cut broccoli into florets and dice stalk. Heat oil in a frypan on medium-high. Cook onion, carrot and broccoli for about 5 mins, until tender. Add cooked noodles to pan with veggies and cook for another 1-2 mins, until warmed through. Season to taste with soy sauce.
5. Fill up bowls with noodles and veggies and top with peanut sauce and tofu. Dinner is ready!