Creamy gochujang noodles with tofu

Method

1. 01.

   Soak cashews in just-boiled water 20–30 min, then drain. Blend with 200ml fresh water until smooth. Add the rest of the sauce ingredients and blend again.

2. 02.

   Tear the tofu into bite-size pieces and toss with the cornflour. Fry in the oil in a large non-stick pan 8–10 min, turning, until golden. Set aside.

3. 03.

   Cook the noodles to packet instructions, adding the broccoli for the last 3 min. Reserve a mug of cooking water, then drain.

4. 04.

   Lower the heat under the pan. Fry spring onion whites, garlic and ginger 1 min, with a little more oil if needed.

5. 05.

   Add the cashew sauce and warm gently. Toss through the noodles, broccoli and tofu, loosening with cooking water until silky. It thickens quickly, so keep it slightly loose.

6. 06.

   Top with the spring onion greens. Taste before adding soy: the miso and gochujang are already salty.