Spicy Peanut Noodles

Remove the tofu from the packaging and gently dry it with paper towels or a clean cloth, squeezing the tofu slightly to remove as much excess water as possible.
100 g tofu
Cube the tofu, then place in a bowl with the cornflour and cumin and shake gently to coat fully.
1.5 tbsp cornflour, 1 tsp cumin
Place in the air fryer basket and spray with oil, then air fry for 15 - 20 minutes, shaking halfway through, until the tofu is crispy.
1 tbsp oil
Meanwhile, mix together the peanut butter, sriracha, soy sauce, sesame oil, rice wine vinegar, honey, garlic and ginger paste, and hot water until you have a smooth sauce. Taste and adjust any ingredients according to your preferences.
2 tbsp peanut butter, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp rice wine vinegar, 1 tbsp sriracha, 2 tbsp honey, 2 tbsp garlic and ginger paste, 3-4 tbsp hot
Cook the noodles according to your package instructions (roughly 5 minutes on average).
200 g udon noodles
Add the peanut sauce to a pan and heat, adding a splash more water if needed. Add in the noodles, tofu, and any other vegetables you’re using. Toss to ensure everything is fully coated in the sauce.
Dish up the noodles in bowls and top with the chopped cilantro, scallions, sesame seeds, and chili crunch if using.
10 g fresh cilantro, 2 scallions, 1 tbsp sesame seeds, 2 tbsp chilli crunch