Preheat the oven to 200°C.

Drain the tofu and cut it into medium cubes. Cut the sprouts in half. Spoon 4 tbsp of the cornflour into a shallow bowl and season with salt and pepper. Toss the tofu in the cornflour mix so that it gets evenly coated.

Put the tofu onto one half of a large baking tray, leaving enough space between each cube so that they can crisp up. Spread the sprouts in an even layer onto the other half of the tray. Drizzle the oil evenly across the tofu and sprouts. Roast for 15–20 mins until the sprouts are cooked through and charred and the tofu is crisp.

Meanwhile, toast the peppercorns in a dry frying pan over a medium heat until smelling great. Leave to cool slightly. Thinly slice the red chilli and add to a small bowl. Pour over a splash of maple syrup and 2 tbsp of the rice wine vinegar, stir and leave to quick-pickle.

Crush the peppercorns then tip into a bowl. Add the remaining tablespoon of cornflour and 150ml water and mix until the cornflour is fully combined before adding the remaining 4 tsp of maple syrup, 1 tbsp of vinegar and the soy sauce. Set aside.

Next up, peel and cut the ginger and carrots into rough matchsticks then come back to your roasted tofu and sprouts. Add the noodles to the tin, breaking up any clumps with your spoon, then add the carrot, ginger, sugar snap peas and then finally the sauce. Give everything a good mix together and return to the oven for 5 mins until the noodles and sugar snap peas are heated through and the sauce is reduced.

Divide between four bowls, top with the pickled red chilli and serve.