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Noodles with crispy tofu

Two bowls of noodles with crispy tofu with peas

Noodles with crispy tofu

Name: Noodles with crispy tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300g firm tofu patted dry and sliced into 2cm cubes; 2 tbsp cornflour; 250g medium egg noodles; 1 tbsp vegetable oil; 2 spring onions sliced; ½ - 1 red chilli finely chopped; 15g ginger finely grated; 3 garlic cloves finely grated; 1 ½ tsp Chinese five-spice powder; ½ large head of broccoli finely chopped; 2 red peppers sliced; 200g frozen peas; 2 tbsp light soy sauce; 1 tbsp crispy chilli oil plus extra to serve (optional); 10g coriander chopped; 1 lime juiced

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.5 out of 5.16 ratingsRate

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Combine crispy tofu with noodles, broccoli, peas and plenty of spices for a flavour-packed dinner. It's a spicy, vibrant dish that's sure to be a weeknight favourite

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g firm tofu

patted dry and sliced into 2cm cubes
2 tbsp cornflour
250g medium egg noodles
1 tbsp vegetable oil
2 spring onions

sliced
½ - 1 red chilli

finely chopped
15g ginger

finely grated
3 garlic cloves

finely grated
1 ½ tsp Chinese five-spice powder
½ large head of broccoli

finely chopped
2 red peppers

sliced
200g frozen peas
2 tbsp light soy sauce
1 tbsp crispy chilli oil

plus extra to serve (optional)
10g coriander

chopped
1 lime

juiced

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Nutrition: Per serving

kcal500
fat13g
saturates2g
carbs64g
sugars10g
fibre13g
protein26g
salt1.7g

Method

step 1

Heat the oven or air-fryer to 220C/200C fan/gas 7. Toss the tofu and cornflour together in a large bowl and season. 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 2

Meanwhile, cook the noodles following pack instructions, then rinse well in cold water so they don’t clump together.
step 3

While the noodles are cooking, add the oil to a large frying pan over high heat. Once shimmering, stir-fry the spring onions, chilli, ginger and garlic for 2-3mins. Sprinkle in the Chinese five-spice and stir to combine, then add the broccoli, peppers and peas.
step 4

Cook for 10-12 mins, stirring regularly, until softened and charring at the edges. 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). Toss the crispy tofu with the other half of the lime juice. Divide the noodles between four bowls and top with the crispy tofu. Serve with extra crispy chilli oil, if you like.

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A star rating of 3.5 out of 5.16 ratings

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