There's no noodling around with this fast bowl of weeknight satisfaction. We're getting straight to the point in 20 quick minutes with pan-fried, crispy tofu, chewy ramen noodles and a light-your-fire chilli sauce tossed through the whole thing. It's a veg-filled, meat-free minor miracle.
Boil kettle in preparation for step 3. Cut tofu into 2cm pieces. Place tofu in a bowl with cornflour, ½ teaspoon salt flakes and a good crack of black pepper and toss to coat.
Heat vegetable oil in frypan over medium-high heat. Add tofu and cook, turning occasionally, for 4–6 minutes or until golden. While tofu is cooking, continue with step 3.
Place noodles in a heatproof bowl and cover with boiling water from the kettle. Set aside for 5 minutes to soften. Drain well, rinse under cold water and return to bowl. While noodles are softening, continue with step 4.
Juice lime. Place lime juice, chilli bean paste, sesame oil, kecap manis and rice wine vinegar in a small bowl and mix to combine.
Thinly slice spring onions. Thinly slice cabbage. Chop cucumber into bite-size pieces. Roughly chop cashews.
Add dressing, cabbage, cucumber, most of the cashews and most of the spring onion to noodles and toss well to coat. Divide between bowls and top with tofu and remaining spring onion and cashews to serve.