100g/3½oz Tenderstem broccoli, stems sliced and heads halved if large, or ordinary broccoli cut into small florets
1 carrot, peeled and thinly sliced on the diagonal
2 garlic cloves, thinly sliced
½ onion, cut into thin wedges
2 pak choi
1 red pepper, seeds removed, thinly sliced
3 tbsp ketjap manis (thick soy sauce)
300g/9oz ready-cooked vegan noodles, such as no-egg medium noodles or rice noodles
25g/1oz roasted cashew nuts, roughly chopped
½–1 tsp chilli paste or sauce, depending on taste
2 tbsp cornflour
4 tbsp sunflower oil
140g/5oz extra firm tofu, drained well