Sesame-crusted tofu with gingery noodles

1 of 5-a-day 30-60 minutes 4 servings 800 kcal or less calcium mains noodle recipes stir fry tofu vegetarian recipes

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Source

Ingredients

1 egg , beaten

300g block tofu , patted dry and cut into triangles

3 tbsp cornflour

3 tbsp sesame seed

150ml sunflower oil , for frying

4 carrots , cut into matchsticks

1 red chilli , thinly sliced

3 garlic cloves , finely sliced

50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup

½ bunch spring onion , shredded lengthways

250g pack medium egg noodle

1 tbsp soy sauce

Method

Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.