1 lb (500 g) firm tofu, pressed beforehand and cubed
1/2 lb (250 g) fresh snow peas, topped and tailed
1/4 cup soy sauce
2 cloves garlic, crushed (to taste)
3 tablespoons dry sherry
3 tablespoons vegan "oyster" sauce
2 tablespoons oil
2 cups fresh udon noodles
Pour marinade over tofu cubes and allow to stand for 20 min.
Stirfry snow peas in oil until just crisp-tender. Set aside. Sauté tofu for about 5 min. Separate udon noodles (I cut the flat package into "cubes") and add to pan. Toss until udon is hot and coloured. Return snow peas to pan and toss well.