Ingredients

• 2 x 320g packets hard tofu (see note)
• 1 small green capsicum, seeded, cut into 3cm pieces
• 1 small yellow capsicum, seeded, cut into 3cm pieces
• 2 small red onions, cut into wedges
• 450g packet fresh rice noodles (see note)
• 2 tablespoons peanut oil
• 1 bunch baby pak choy, thickly shredded
• 1 small red capsicum, seeded, roughly chopped
• Sesame seeds (optional), to serve

Sweet soy marinade

• 125ml (1/2 cup) kecap manis (see note)
• 1 tablespoon soy sauce
• 2 tablespoons caster sugar
• 2 cloves garlic, crushed
• 2cm piece ginger, finely grated
• 2 tablespoons lime juice
• 2 tablespoons peanut oil

Method

• Step 1 To make marinade, place all ingredients in a bowl. Season with salt and pepper, then whisk to combine. Makes 180ml (3/4 cup).
• Step 2 Cut each block of tofu into 12 equal cubes to make 24 pieces.
• Step 3 Alternating, thread 3 pieces of tofu and 1 piece each of green and yellow capsicum and a wedge of red onion onto each skewer. Place skewers on a large oven tray, then brush all over with marinade. Reserve remaining marinade.
• Step 4 Place noodles in a large bowl. Cover with boiling water and stand for 3 minutes or until noodles loosen and separate easily. Drain.
• Step 5 Heat oil in a large wok over high heat. Add noodles, pak choy, red capsicum and 2 tablespoons remaining marinade. Stir-fry for 3 1/2 minutes or until noodles are warmed through and vegetables are tender but still crisp.
• Step 6 Preheat a barbecue or chargrill to high. Cook skewers, basting with marinade and turning frequently, for 5 minutes or until tofu is browned and vegetables are just tender. Season.
• Step 7 Divide stir-fry and skewers among plates, then drizzle with remaining marinade. Scatter with sesame seeds, if using, to serve.