Crispy Tofu and Veggie Noodle Stir-Fry

Golden crispy tofu cubes with crunchy peppers and carrots, tossed in a savoury soy sauce with egg noodles.

SHOPPING LIST

• firm tofu400g
• egg noodles300g
• red pepper1
• carrot2
• spring onion4
• soy sauce4 tbsp
• sesame oil1 tbsp
• cornflour2 tbsp
• vegetable oil2 tbsp
• garlic clove2
• ginger20g

METHOD

1. 1Press the tofu dry with kitchen paper, then cut into 2cm cubes.
2. 2Toss the tofu cubes in cornflour and a pinch of salt.
3. 3Heat the vegetable oil in a wok or large pan and fry the tofu for 8 minutes until golden and crispy, then remove.
4. 4Slice the pepper, carrot, and spring onions, and grate the garlic and ginger.
5. 5Stir-fry the vegetables in the same pan for 4 minutes.
6. 6Add the garlic, ginger, soy sauce, and sesame oil, and cook for 1 minute.
7. 7Boil the noodles according to pack instructions, then drain and add to the pan.
8. 8Return the tofu to the pan, toss everything together, and serve.

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