Press the tofu well to dry it and cut it into cubes. Pour hot water over the glass noodles, leave them to soak, then drain.
Peel the ginger and grate it finely. Stir the soy sauce with the maple syrup and ginger into a smooth sauce.
Trim the pak choi, cut back the stalk end roughly and cut the leaves and stems into pieces. Heat the olive oil in a frying pan and fry the tofu until golden brown all over.
Add the pak choi to the tofu and fry briefly until it wilts slightly but still has some bite. Then add the glass noodles to the pan.
Pour over the sauce and toss everything thoroughly, as you would with pasta, until the noodles, pak choi and tofu are evenly coated and heated through.
Divide between plates and sprinkle with toasted sesame seeds. Best served straight away.
Good to know
When you need something quick, this dish is just right. Warm, savoury and pleasantly light, yet still filling. A meal like this makes the evening easy.
Swaps
Tofu → tempeh (more fibre, a little stronger in flavour); pak choi → broccoli (more fibre and vitamin C); maple syrup → date paste (no refined sugar, slightly more minerals); olive oil → avocado oil (heat-stable and mild in flavour)
Allergens
Contains soya and sesame; depending on the soy sauce, also gluten. For children, season mildly and go easy on the sesame; during pregnancy it's usually fine as long as the tofu is heated through and prepared hygienically.
