Photo by RDNE Stock project on Pexels
Noodles with Crispy Tofu
Crisped tofu baked with cornflour, tossed with spring-onion, chili, ginger, and garlic, served over boiled egg noodles.
- 300 g Firm tofu
- 2 tbsp Cornflour
- 250 g Medium egg noodles
- 1 tbsp Vegetable oil
- 2 Spring onions
- ½ Red chilli
- 15 g Ginger
- 3 Garlic cloves
- 1½ tsp Chinese five-spice powder
- ½ large head Broccoli
- 2 Red peppers
- 200 g Frozen peas
- 2 tbsp Light soy sauce
- 1 tbsp Crispy chilli oil
- 10 g Coriander
- 1 Lime
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven or air-fryer to 220C/200C fan/gas 7.
- Step 2
Toss the tofu and cornflour together in a large bowl and season.
- Step 3
Tip onto a lined baking tray and spread out to an even layer (or do this in the basket of your air-fryer) and cook for 15-20 mins until crisp and golden.
- Step 4
Meanwhile, cook the noodles following pack instructions, then rinse well in cold water so they don’t clump together.
- Step 5
While the noodles are cooking, add the oil to a large frying pan over high heat.
- Step 6
Once shimmering, stir-fry the spring onions, chilli, ginger and garlic for 2-3mins.
- Step 7
Sprinkle in the Chinese five-spice and stir to combine, then add the broccoli, peppers and peas.
- Step 8
Cook for 10-12 mins, stirring regularly, until softened and charring at the edges.
- Step 9
Stir in the cooked noodles, soy sauce, chilli oil, coriander and half the lime juice, tossing to combine (it’s easier to use two wooden spoons).
- Step 10
Toss the crispy tofu with the other half of the lime juice.
- Step 11
Divide the noodles between four bowls and top with the crispy tofu.
- Step 12
Serve with extra crispy chilli oil, if you like.
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