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Sesame-crusted tofu with gingery noodles

Ingredients

  1. Step 1 1 egg , beaten
  2. Step 2 300g block tofu , patted dry and cut into triangles
  3. Step 3 3 tbsp cornflour
  4. Step 4 3 tbsp sesame seed
  5. Step 5 150ml sunflower oil , for frying
  6. Step 6 4 carrots , cut into matchsticks
  7. Step 7 1 red chilli , thinly sliced
  8. Step 8 3 garlic cloves , finely sliced
  9. Step 9 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
  10. Step 10 ½ bunch spring onion , shredded lengthways
  11. Step 11 250g pack medium egg noodle
  12. Step 12 1 tbsp soy sauce
Sesame-crusted tofu with gingery noodles
Calories: 611 Carbohydrate: 75 g Protein: 18 g Fat: 27 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 4

TAGS

Dinner 1 of 5-a-day 30-60 minute 4 serving 800 kcal or less Calcium Good Food Main noodle Stir Fry tofu Vegetarian

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.