400g pack tofu, rinsed, dried and cut into cubes.
4tbsp soy sauce
3tbsp olive oil
300g fresh egg noodles
2 tbsp sesame seeds
½ can coconut milk
2tbsp brown sugar
4tbsp peanut butter
1 onion, finely chopped
Heat 2tbsp of the oil and fry the onion and tofu until golden.
Add the brown sugar, soy sauce, coconut milk and peanut butter and stir all together well.
Heat the remaining tbsp of oil in a wok and cook the noodles on a high heat, moving it around all the time. Then add the tofu and sauce and combine.
Serve in a bowl with the sesame seeds sprinkled over the top.