Peel and grate the ginger (use a teaspoon to scrape the skin off)
Zest and juice the lime
Combine the grated ginger, zest and lime juice in a bowl
Add the soy sauce, sesame oil, 2 tbsp (4 tbsp) of sugar (preferably brown) and the chilli flakes (leave out if you aren’t a fan of heat)
Mix well - this is your teriyaki sauce
Remove the tofu from its packaging and pat it dry with kitchen towel
Cut the tofu in half, and cut each half into 9 cubes
Top and tail the beans and slice them finely
Add the sesame seeds and the tofu pieces to a sandwich bag
Shake the bag so that the sesame seeds stick to the tofu (If you don’t have a sandwich bag, just add them to a bowl and toss with your hands)
Add the noodles and the beans to a large pot of salted boiling water. Cook on a medium-high heat for 7-9 min. Drain and rinse under a little cold water to prevent the noodles sticking together
Heat a wide-based non stick pan with 2-3 tbsp of vegetable oil. When hot, add the sesame-coated tofu and cook on a medium high heat for 8-10 min, flipping the tofu occasionally for even golden colouring. Once golden, transfer the tofu to kitchen towel and season generously with salt and pepper
Return the pan to a medium heat. Add the teriyaki sauce and whisk constantly for approx. 2-3 min until it’s reduced by half into a glaze.
Serve the noodles and beans with the tofu and teriyaki glaze spooned over.