A easy vegetarian dish that is packed with great flavours of ginger and black pepper.
Drain the tofu for about half an hour. Then cube it and press between paper towel/kitchen roll. You don't need to press hard but you want the paper towel to soak up the moisture.
Put the soy sauce, rice vinegar, garlic, ginger and black pepper in a small saucepan. Simmer until it reduces about a third.
Heat the peanut oil in a large skillet. Dredge the tofu in the corn starch/corn flour. Tap the excess off and place in the skillet. Cook until both sides are golden and crispy. Remove from the skillet and place on a plate lined with paper towels. Cover to keep warm.
Add more peanut oil if needed to the skillet. Toss in the shiitake, scallions and jalapeño. Sautè until the mushrooms start to brown and turn golden.
Add the tofu, noodles and sauce into the skillet and mix well with the veg. Serve immediately.