Crispy Tofu with Chilli Noodles

Crispy Tofu with Chilli Noodles

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 29, 2019.
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Ingredients

Tofu

  • 1 pack firm tofu
  • 1 Tbsp cornflour
  • 1 pack sliced mushrooms
  • 2 cloves garlic, minced
  • 1 pack chilli soy sauce

Noodles

  • 2 baby bok choy, quartered lengthways
  • 1 pack egg noodles

Sauce

  • 1 Tbsp chilli oil
  • 2 Tbsp soy sauce
  • 1 1/2 tsp sugar
  • 2 tsp black vinegar

Toppings

  • 1/2 telegraph cucumber, cut into matchsticks
  • 1 spring onion, thinly sliced
  • 1 pack sesame seeds
  • 1/2 bunch coriander, leaves picked

Steps

  1. Bring a pot of salted water to the boil. Prep tofu. Pat tofu dry and crumble finely into a bowl. Add cornflour, season and toss to coat.
  2. Cook tofu. Heat a drizzle of oil in a fry-pan on high heat. Cook tofu, stirring, for 6-8 minutes until browned and crispy. Remove from pan and set aside.
  3. Cook mushrooms. Return pan to high heat with a drizzle of oil. Cook mushrooms for 3 minutes, add garlic and cook a further 2 minutes. Return tofu to pan, along with chilli soy sauce and cook a further 2 minutes, until tofu is coated, and sauce is sticky and reduced.
  4. Prep bok choy & cook noodles. Cook noodles in pot of boiling water for about 2 minutes. Add bok choy and cook a further minute. Drain and return to pot with a drizzle of sesame oil to prevent sticking.
  5. Make sauce & prep toppings. In a bowl, combine sauce ingredients. Add to pot with noodles and toss to coat.
  6. Serve noodles with tofu and toppings.

Nutritional Information

Energy 2240 kj
535 kcal
Protein 32.7g
Carbohydrate 53.9g
Fat 20.7g