Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour.
Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side
or until crisp and lightly browned
turning carefully. Transfer to a plate lined with kitchen paper.
Add the onion to the pan and cook over a medium-high heat for 6–8 minutes
or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper.
Add the broccoli
red pepper
carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more
or until the noodles are hot and the leaves have wilted.
Stir the ketjap manis and half a teaspoon of chilli paste into the pan
add the tofu
onion and garlic and cook for 1–2 minutes more
stirring and tossing all the ingredients until hot. Add extra chilli to taste
