Vegetable Stir-fry

This is a really quick weekday dinner.
Serves 4
Ingredients
396g Pack tofu, drained
570g Mixed stir-fry vegetables (available from most supermarkets)
180ml Pouch sweet chilli and ginger stir fry sauce (available from most supermarkets)
315g Dry noodles
2 Teaspoons toasted sesame seed oil
3 Tablespoons vegetable oil

Method

1. Prepare the tofu. Remove the excess moisture by wrapping the tofu in a few layers of kitchen towel. Sandwich the tofu between 2 chopping boards, then weigh down the top board with a few tins. Leave for 5-10 minutes. Remove the boards and unwrap. Cut the tofu horizontally (so its thinner), then cut the tofu into 8 triangles.
2. Heat half of the vegetable oil in a large frying pan or wok, then add the tofu. Cook for 4-5 minutes on each side, until browned. Remove from the pan and set aside.
3. Bring some water to a simmer in a large pan, then add the noodles. Cook until they are almost cooked.
4. Heat the remaining vegetable oil and half of the sesame oil in the pan/wok.Add the mixed veg, sauce and cooked noodles and stir fry for about 4-5 minutes, or until cooked through.
5. In a seperate pan, reheat the tofu WITHOUT OIL because otherwise it will go greasy.
6. Divide between 4 plates, top with the tofu and drizzle with the remaining sesame oil.