Tofu noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 225g smoked tofudrained and cut into 3cm cubes
- 1 tbsp Chinese five-spice
- 2 tsp vegetable oil
- 1⁄2 a head broccolicut into florets
- a thumb-sized piece gingershredded
- 1 clove garlicthinly sliced
- 1 tbsp cornflour
- 1 tbsp dark soy sauce
- 2 tbsp sriracha
- 1 tbsp rice vinegar
- a pinch caster sugar
- 300g cooked egg noodles
- 2 spring onionsthinly sliced
Nutrition: per serving
- kcal584
- fat14.5glow
- saturates2g
- carbs75.9g
- sugars10.6g
- fibre9.5g
- protein32.7ghigh
- salt3g
Method
step 1
Pat the tofu really dry with kitchen paper, then tip the five-spice onto a plate with lots of seasoning and roll the tofu pieces in it, pressing to stick.
step 2
Heat 1 tsp of the vegetable oil in a non-stick frying pan and fry the tofu pieces for 4-5 minutes, turning, until all of the sides are crispy and charred. Remove onto a plate. Add the remaining tsp of oil to the pan along with the broccoli florets and 100ml of water. Cook for 5 minutes, stirring, until all of the water has evaporated, then cook the broccoli for another 5 minutes until it starts to caramelise. Return the tofu to the pan along with the ginger and garlic, and cook for a minute.
step 3
Whisk together the cornflour, soy sauce, sriracha, rice vinegar, sugar and 100ml of water, and add to the pan along with the noodles. Cook for 2-3 minutes, tossing, until the noodles have heated through and the sauce has reduced.
step 4
Divide between two bowls and scatter over the spring onions.
