• STEP 1

    Mix the soy sauce, sesame oil, honey and chilli flakes in a small bowl, then pour a little out into another small bowl and mix well with the cornflour to combine. Stir this back into the bowl with the rest of the sauce. Set aside.

  • STEP 2

    Pat the tofu dry and season well. Put a wok or large frying pan over a high heat. Once hot, pour in 1 tbsp of the vegetable oil and fry the tofu on all sides until golden, around 5-8 mins. Remove to a plate and set aside.

  • STEP 3

    Heat the remaining ½ tbsp oil in the pan, then fry the carrots and broccoli, stirring constantly, for 4-5 mins, adding a splash of water towards the end. Stir through the garlic and ginger, and cook for a further few minutes until fragrant.

  • STEP 4

    Add another splash of water to cook through the vegetables, then toss in the noodles, fried tofu, sauce and most of the coriander. Mix well.

  • STEP 5

    Divide the noodles between four bowls and serve with the remaining chopped coriander sprinkled over.

Recipe from Good Food magazine, May 2024

Goes well with


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