Tofu Noodle Traybake

Ingredients

1. 1

   Heat the oven to 200C.

2. 2

   Drain the tofu and cut it into medium cubes, and halve the sprouts. Season 4 tbsp of the cornflour with salt and pepper in a shallow bowl, and toss the tofu through it until evenly coated.

3. 3

   Spread the tofu over one half of a large baking tray, leaving space between the cubes so they crisp instead of steaming, and the sprouts over the other half. Drizzle everything with oil and roast for 15 to 20 minutes, until the sprouts are charred and the tofu is crisp.

4. 4

   Meanwhile toast the peppercorns in a dry pan over a medium heat until fragrant, then leave to cool. Thinly slice the red chilli into a small bowl, add a splash of maple syrup and 2 tbsp of the rice wine vinegar, and leave to quick-pickle.

5. 5

   Crush the toasted peppercorns and tip them into a bowl. Whisk in the remaining tablespoon of cornflour with 150ml water until smooth before adding the remaining maple syrup, 1 tbsp vinegar and the soy sauce — mixing the cornflour in first is what stops it going lumpy.

6. 6

   Peel and cut the ginger and carrots into rough matchsticks. Add the noodles to the hot tray, breaking up any clumps, then the carrot, ginger, sugar snaps and finally the sauce. Mix well and return to the oven for 5 minutes, until everything is heated through and the sauce has thickened.

7. 7

   Divide between four bowls and top with the pickled chilli.