Press your tofu to remove excess liquid to do this, wrap your tofu block in paper towel and place between two chopping boards and leave for around 20 minutes.
Meanwhile start prepping your veg. Slice your peppers into strips, cut your broccoli into bite size pieces and peel your carrot into thin ribbons.
To make the sauce, whisk together in a bowl the brown sugar, hot vegetable stock, ketchup, soy sauce and vinegar. Once all whisked together, add the cornflour and mix again.
Return to your tofu, and chop into bite size pieces.
Arrange on a baking tray with a piece of greaseproof paper underneath to prevent any sticking.
Place in oven and bake for about 10 minutes. Then remove from oven and flip all the pieces over. Cook for a further 8 minutes and then remove.
Meanwhile, start cooking your prepared vegetables. Use a little dash of stock in a non stick pan to prevent any sticking. Cook off the pepper, broccoli and sugar snap peas before then adding carrot ribbons and pineapple chunks.
Place your noodle nests in a bowl and pour boiling water over them and let stand for 1 minute. Drain and add the the pan with the vegetables.
Lastly pour in your sauce and allow to coat all your veg and noodles.
Serve your veg and noodles immediately and top with crispy tofu chunks, enjoy!
