Prepare your noodles. It's best to follow the instructions on the box. A helpful tip is to rinse the noodles with cold water so they do not stick.

Slice your tofu block into four equal slices, wrap each one in the kitchen, roll them all on a flat surface, or chopping board. Add another sheet of kitchen roll and then but a heavy cast iron pan or heavy chopping board on top to remove the water from the tofu.

While your tofu is shedding some excess water weight, mix together all sauce ingredients in a bowl and leave aside.

Start stir-frying your veggies. Add the oil to a wok or wide shallow pan and add the ginger and hing. On medium heat, throw in all your veggies. I did it in the order of the ingredients list and waited for a couple minutes in between each veggie to thoroughly cook each. Then place the lid on top to allow the veggies to soften a little for about 5 minutes. Lift the lid and keep cooking till they have the texture you like ( i like mine soft but many like theirs al dente..I DONT JUDGE U DO U ).

Stir in your sauce and heat for a couple of minutes so the sauce thickens and sticks to your veggies all glazed and cute.

Simultaneously les make the tofu. Unwrap the tofu, chop into cubes and use a sieve to dust corn starch all over the tofu. Toss the tofu around till fully coated in the flour.

Heat your nonstick pan ( I use green pan as its non-toxic) and add oil, at low to medium heat. Add in the tofu cubes and let them sizzle and crispen ( yes its a word) sprinkle on the salt and pepper and allow to crisp even more, then keep turning the pieces till all sides are crispy! Lastly, drizzle the liquid aminos and give it a good stir so it evenly distributes across the tofu!

ASSEMBLE: lil noodles on the bottom,  veggies with saucy, crispy tofu, top with a couple of extra cashews and voila you are ready to rumble..BUT WAIT...

♡ Sprinkle some love, say a prayer of gratitude, serve with a smile and eat with joy. ❤️