Tofu Noodles in Black Bean Sauce with Lime & Fresh Herbs

• Remove the lid from the wok, then add the garlic and onion.
• Fry for 3 - 5 minutes, seasoning with salt and pepper.
• In the meantime, roughly chop the fresh herbs.
• On a plate, combine the cornstarch with the Korean-style spices. Season with salt and pepper. 

• Cook the noodles for 3 - 4 minutes until al dente.
• Reserve some of the cooking liquid, then drain and rinse under cold water.
• Set aside until further use.

• Wrap the tofu in kitchen paper and squeeze out the excess liquid, then tear into chunks.
• Coat the tofu with the cornstarch mixture.
• Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
• Fry the tofu for 5 - 8 minutes or until golden-brown, then transfer to the wok.

• Quarter the lime.
• To the wok, add the noodles, the black bean paste, the East Asian-style sauce, the honey and the juice of a quarter lime per person (see Tip). 
• Stir-fry for 1 - 2 minutes, adding a splash of cooking liquid as necessary if it seems too dry. Season to taste with salt and pepper.

Tip: if preferred, add some sambal from your pantry.