• 400g pack firm tofu
  • 1 tbsp sesame seeds
  • 1 red chilli, seeded and chopped
  • 2 tbsp soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp Chinese black vinegar or rice wine vinegar
  • 200g Chinese egg noodles
  • 1 tbsp sesame oil
  • 4 spring onions, finely chopped


  • STEP 1

    Wrap the tofu in heavy layers of kitchen paper then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu in half horizontally into 2 flat pieces. Sprinkle with the sesame seeds.

  • STEP 2

    Mix the chilli with the soy, sugar, vinegar and one tablespoon of water. Cook the noodles in salted boiling water until al dente and drain.

  • STEP 3

    Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2 minutes each side or until golden and crisp. Put the noodles on two plates, top with the tofu and pour the dressing over both. Finish with the spring onions.


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