1

Drain the tofu, wrap in kitchen paper and place between two plates. Weigh down the top plate with a tin and set aside for 30 minutes. Drain any excess liquid and unwrap the tofu. Slice into pieces 1cm thick.

2

Meanwhile, combine the soy sauce, lime juice, honey and ginger in a small bowl. Pour half the marinade into a shallow dish. Add the tofu and turn to coat. Cover and set aside for 5 minutes.

3

Add half the oil to a large nonstick frying pan and place over a high heat. Using a slotted spoon, drain the tofu from the marinade. Cook the tofu for 2 minutes each side or until golden. Transfer to a plate and cover to keep warm.

4

Heat the remaining oil in a wok over a high heat. Stir-fry the broccoli and baby corn for 2 minutes or until almost tender. Add the red cabbage and cook for 1-2 minutes, until just wilted. Add the remaining marinade and stir-fry for 1-2 minutes, until the sauce bubbles.

5

Meanwhile, cook the noodles according to pack instructions. Serve the tofu alongside the vegetables and noodles with the lime wedges to squeeze over.