Method

1. To prepare the tofu, squeeze out any excess moisture from the tofu block using a clean tea towel. Cut the tofu into cubes and place in a bowl. Dust with cornflour and season with cracked black pepper.
2. Heat ½ tablespoon of sesame oil in a large non-stick frypan over a medium heat.
3. Add the prepared tofu and cook, turning occasionally, until lightly golden all over. Once cooked, remove from the pan and set aside until needed.
4. Heat the remaining ½ tablespoon of sesame oil in the same non-stick frypan over a medium heat.
5. Add the finely chopped coriander stalks, sliced brown onion, thinly sliced red capsicum, julienned carrot, thinly sliced zucchini and small broccoli florets to the pan. Cook until softened.
6. Meanwhile, cook the soba noodles in a large saucepan of boiling water according to packet instructions. Once cooked, drain and rinse well with cold water and drain again.
7. To make the sauce, combine the crushed garlic, finely grated ginger, finely chopped chilli, lime juice, salt reduced soy sauce, honey and hot water in a small bowl. Mix well to combine all ingredients.
8. Add the cooked tofu, drained soba noodles and the prepared sauce to the vegetables in the pan and mix well to combine. Stir through the coriander.
9. To serve, divide the tofu, vegetable and noodle stir fry among four bowls.