2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
2 large garlic cloves, crushed
3 tablespoons dark soy sauce
3 tablespoons clear honey
Heat the oil in a wok and stir-fry the vegetables for 3–4 minutes. Add the noodles and toss for a further 3–4 minutes.
Meanwhile, mix together the ginger, garlic, soy and honey. Add the sliced tofu and turn gently in the marinade to coat. Reserve the remaining marinade. Arrange the tofu on a foil-lined baking sheet and cook under a grill preheated to a medium setting for about 4 minutes, carefully turning once, until golden.
Remove the noodles from the heat, drizzle over the remaining marinade and serve topped with the grilled tofu.