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1
In a shallow bowl, mix together the tamari, sesame oil and teriyaki sauce.
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2
Add the tofu and turn to coat, then leave to marinate for at least 1 hour
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3
Toast the cashew nuts in a dry frying pan over a medium-low heat for 2-3 minutes, stirring occasionally, until golden.
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4
Transfer to a bowl, add the kecap manis and stir to coat the nuts.
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5
Return the nuts to the frying pan and cook for 1 minute, turning once, until golden and glossy.
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6
Watch carefully as they can easily burn.
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7
Remove the nuts from the pan, spread them out on a baking sheet and leave to cool
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8
Cook the soba noodles according to the packet instructions, adding the broccoli 2 minutes before the end of the cooking time.
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9
Drain and refresh under cold running water
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10
Heat a large wok over a high heat.
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11
Add 2 tablespoons of the sunflower oil and fry the tofu over a medium heat, reserving the marinade, for 8-10 minutes, turning occasionally, until golden.
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12
Remove from the wok and set aside, covered
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13
Wipe the wok with kitchen paper, then heat the remaining sunflower oil over a medium heat.
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14
Add the yellow pepper, garlic, ginger and the white part of the spring onions and stir well.
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15
Turn the heat down to medium-low and add the broccoli, noodles and reserved marinade.
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16
Stir until combined and warmed through, then season with pepper.
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17
Divide into four large, shallow bowls.
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18
Top with the tofu, nuts, the green part of the spring onions and the pickled ginger, then serve
