Tofu noodle bowl with pickled carrots

For the carrot

• Japanese rice vinegar 1 tbsp
• Carrot 1 large, grated

For the tofu

• Dark soy sauce 4 tbsp
• Japanese rice vinegar 4 tbsp
• Honey 1 tbsp
• Green chilli 1, deseeded and finely chopped
• Garlic 1 clove, crushed
• Fresh ginger 2cm, grated
• Extra-firm tofu 280g, cut into bite-size cubes

For the noodle bowl

• Pak choi 235g, quartered
• Vermicelli rice noodles 225g
• Toasted sesame oil 2 tbsp
• Vegetable oil 1 tbsp
• Spring onions 4, finely sliced
• Lime 1, half juiced, half cut into wedges

1. For the carrot: combine the rice vinegar and carrot with a pinch of salt in a bowl and set aside to lightly pickle overnight.
2. For the tofu: in a mixing bowl, combine the soy sauce, rice vinegar, honey, chilli, garlic and ginger. Stir in the tofu and leave aside to marinate.
3. For the noodle bowl: heat a pan of water until boiling, then add the pak choi and a pinch of salt. Allow to simmer for 3-4 minutes, until the stems are almost tender.
4. Remove the pak choi, then use the same pan of water to cook the noodles. Once cooked, drain the noodles and stir the sesame oil through.
5. Heat the vegetable oil in a frying pan on a high heat. Reserving the marinade, scoop the tofu into the pan and fry for 2-3 minutes on each side until golden. Add the spring onions and cook for a further minute. Pour the marinade over the tofu mixture and stir until coated. Add the lime juice and cook for another minute until the sauce is bubbling and has thickened slightly.
6. To serve: position all of the elements together in a bowl. Place the lime wedges on the side to squeeze over the dish.