Ingredients
- smoked tofu 225g, drained and cut into 3cm cubes
- Chinese five-spice 1 tbsp
- vegetable oil 2 tsp
- broccoli 1⁄2 a head, cut into florets
- ginger a thumb-sized piece, shredded
- garlic 1 clove, thinly sliced
- cornflour 1 tbsp
- dark soy sauce 1 tbsp
- sriracha 2 tbsp
- rice vinegar 1 tbsp
- caster sugar a pinch
- cooked egg noodles 300g
- spring onions 2, thinly sliced
Method
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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.
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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.
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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.
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Step 4
Divide between two bowls and scatter over the spring onions.
Nutritional Information
- Kcals 584
- Fat 14.5g
- Saturates 2g
- Carbs 75.9g
- Sugars 10.6g
- Fibre 9.5g
- Protein 32.7g
- Salt 3g
