Step 1:
In a large plater lined with a paper towel, place tofu and top with another piece of paper towel and plate. Stand and tilt for 10 minutes to drain. Cut tofu into 2cm thick pieces and pat dry with a paper towel and set aside.

Step 2:
In a heat proof bowl, place noodles inside and cover with hot boiling water. Let it sit for 2 minutes, drain and rinse immediately under cold water, drain and set aside.

Step 3:
In a small food processor, pulse peanuts and nori until semi-coarse crumble forms. Add in sesame seeds. Lightly coat tofu in egg white then peanut mixture. On your Euro Cooktop in a heavy non-stick frying pan over medium heat, heat 1.5cm oil. In small batches, shallow fry tofu for 2 minutes on all sides until crispy and golden. Drain excess oil on paper towel and keep warm until ready to serve.

Step 4:
Using the extra oil, in a wok over high heat, combine garlic and ginger for 1 minute or until fragrant. Add corn flour, soy sauce, oyster sauce and mirin and stir fry until sauce reaches a boil and thickens slightly. Add vegetables and toss for 2 minutes or under tender but still crispy and remove from heat.

Step 5:
Stir noodles with stir-fried vegetables and top with tofu, sprinkling over extra sesame seeds (optional) and enjoy!