This hearty meat-free noodle dish is ready in 30 minutes.
- Cook noodles in a large saucepan of boiling water for 2 minutes, adding carrot and snow peas in the last minute of cooking time. Drain. Refresh under cold running water.
- Whisk vinegar, tamari and kecap manis in a bowl. Use a sharp knife to cut tofu into 1cm-thick slices. Pat dry with paper towel. Combine breadcrumbs, sesame seeds and chilli flakes on a plate. Dip tofu, 1 piece at a time, in vinegar mixture, shaking off any excess. Dip in breadcrumb mixture, pressing to coat.
- Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook tofu, in 2 batches, turning, for 2 minutes or until golden. Drain on paper towel. Repeat with 1 tbs remaining oil and remaining tofu.
- Wipe pan with paper towel. Heat remaining oil in pan over medium heat. Cook ginger, stirring, for 30 seconds or until aromatic. Add vinegar mixture and white part of shallot. Simmer, stirring occasionally, for 1 minute or until reduced slightly. Divide noodle mixture among plates. Top with tofu. Drizzle with sauce and sprinkle with remaining shallot.
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