Ginger and sesame tofu stir-fry

75ml light soy sauce
5cm piece of root ginger, peeled and grated
1 garlic clove, crushed
1 tbsp sesame oil
2 x 350g packs stir-fry vegetables
250g ready-to-wok medium egg noodles
2 tbsp clear honey
1tbsp sesame seeds, toasted

Mix together the soy sauce, ginger, garlic and sesame oil in a non-metallic dish. Add the tofu and cover. Set aside to marinate for at least 2 hours.

Heat the sunflower oil in a wok, add the tofu, reserving the marinade, and stir-fry for 5 minutes. Add the vegetables and noodles and stir-fry for a further 3-4 minutes.

Drizzle over the honey and the remaining marinade and allow to bubble for 1 minutes. Season to taste.

Pile the noodles into four deep bowls, spoon over the tofu and vegetables, scatter over the sesame seeds and serve immediately.