INGREDIENTS 

• 3 tbsp. sunflower oil
• 400g tofu, drained, cubed and patted dry with kitchen roll
• 1 red onion, finely sliced
• Sea salt & freshly ground black pepper to taste
• 3 cloves garlic, finely sliced
• 300g baby Spinach leaves
• 2 x 150g packs straight to wok medium or thick udon noodles
• 190g jar Sacla' Classic Basil Pesto
• Pinch chilli flakes
• Handful baby plum tomatoes, halved
• Few coriander leaves for garnish
• Juice from 1 lime

INSTRUCTIONS

1. Add the sunflower oil to a wok, heat until hot then add the tofu a few cubes at a time. Be careful as the oil may spit. Cook until the tofu is golden all over, then remove from the wok and lay it on kitchen paper. Remove the wok from the heat and pour the oil into a measuring jug. Wipe the wok with kitchen paper.
   
2. Add 1 tbsp. of the oil back into the wok and discard the rest. Heat the oil and add the onion, then season well and cook for 2-3 mins until softened before adding the garlic and cooking for a minute more.
3. Stir in the spinach and tomatoes and cook until the spinach wilts, then add the noodles, tip in Classic Basil Pesto, and stir to combine. Add the tofu, chilli flakes, coriander leaves and turn to coat. Squeeze with lime to serve, spoon into serving dishes.