VEGAN SAN BEI DRUNKEN NOODLES

Ingredients:

1/4 cup toasted sesame oil
1/2 red onion [sliced thinly into half moons]
3 spring onion sprigs [sliced thinly in diagonals - reserve some for garnish]
6 cloves garlic [minced roughly]
2" ginger stem [peeled and sliced thinly]
1 large celery stalk [sliced thinly in diagonals]
1/2 orange capsicum [sliced thinly]
1 tbsp chilli flakes
2 tbsp ground black pepper
1 tsp monosodium glutamate
3 tbsp coconut sugar

1/3 cup low sodium vegetable stock [cold]
1 tbsp cornstarch

1/3 cup tamari
1/4 cup chinese cooking wine
1/4 cup mirin

1 block of medium-firm/firm tofu [twice frozen and thawed, pressed and ripped into chunks]
1 pack of pad see ew wide flat rice noodles [prepared to spec]
1 handful of fresh basil leaves [torn if large]

Instructions:

1. Preheat oven to 420°F / 215°C
2. Toss tofu chunks with some cornstarch to cover
3. Put onto a tray with silpat, and dash some olive oil loosely across
4. Bake tofu for 25 minutes until crispy
5. Heat sesame oil
6. Fry off onions, garlic & ginger [add pinch of salt]
7. Once browned, toss in vegetables
8. Fry for a while, then add spices
9. Once looking nice, add coconut sugar and caramelise a little
10. Create slurry of stock and cornstarch with whisk
11. Add the liquids and slurry, and simmer
12. Add tofu and noodles to the pan, and stir to cover
13. Add basil and stir in before removing from heat
14. Garnish with spring onion, sesame seeds and serve!