450 g/1 lb tofu
2 tbsp cooking white wine
125 g/4 oz naked gluten-free noodles
3 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely sliced
2.5 cm/1 inch piece fresh root ginger
125 g/4 oz beansprouts
Handful of baby corn
2 tbsp light soy sauce
1 tsp paprika
Cut the tofu into cubes and place in a bowl. Sprinkle over the wine and toss to coat. Cover loosely and leave to marinate in the refrigerator for 30 minutes.
Heat a wok or large frying pan, add the oil and when hot, add the onion and stir-fry for 2-3 minutes. Add the garlic and ginger and stir in the soy-sauce stir fry for 30 seconds. Add the beansprouts and tofu and sweet baby corn stir in the soy sauce with sugar and season to taste with salt and pepper.
Stir fry the tofu mixture over a medium heat for 2-3 minutes, then add the noodles and stir-fry for a 1-2 minutes. Tip into a warmed serving dish or spoon on to individual plates.