Slice the tofu into dice like shapes and press between two pieces of kitchen roll (this step is very important and may need to be repeated more than once. You need to remove as much moisture as possible from the tofu to ensure it goes crispy).

Chop and prepare all the vegetables then heat a large wok on a medium-high heat before adding 2 tbsps of oil followed by the tofu. Stir fry for about 10-12 minutes until nice and crispy. Once crispy, remove the tofu from the wok and set aside.

To make the vegetable chow mien, place the wok on a medium heat and add 1 tbsp oil followed by the onion, red pepper, yellow pepper, ginger and garlic – stir fry for 2-3 minute.

Next add the broccoli, mushrooms and bean sprouts and stir fry for about 5 minutes. (At this point, cook your noodles according to packet instructions)

Mix the 5 tbsps of tamari, 2 tbsps honey, the juice of 1 lime and a pinch of pepper to a bowl – stir well. Drain the cooked noodles and add to the wok with the vegetables along with the sauce. Stir well before removing from the heat.

Add the tofu to a small pan on a medium heat with 2 tbsps soy sauce, 1 tbsp honey and a pinch of pepper. Cook for a few minutes until the sauce has reduced slightly.

Serve the chow mein in a bowl, top with the crispy tofu and garnish with fresh red chilli, spring onion and sesame seeds.