Noodles with crispy tofu

Name: Noodles with crispy tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 300g firm tofu, patted dry and sliced into 2cm cubes; 2 tbsp cornflour; 200g 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

4 steps

Prep:15minCook:25min

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

Updated at: Mon, 07 Oct 2024 18:50:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories496.8 kcal (25%)

Total Fat12.5 g (18%)

Carbs71.1 g (27%)

Sugars8.9 g (10%)

Protein26.8 g (54%)

Sodium516.6 mg (26%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

300gfirm tofu

patted dry and sliced into 2cm cubes

2 Tbspcornflour

200gmedium egg noodles

1 Tbspvegetable oil

0.5red chilli

15gginger

1 ½ tspchinese five-spice powder

200gfrozen peas

2 Tbsplight soy sauce

1 Tbspchilli oil

crispy, plus extra to serve, optional

10gcoriander

chopped

1lime juiced

Instructions

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.

Air FryerPreheat

firm tofu300g

cornflour2 Tbsp

Step 2

STEP 2 Meanwhile, cook the noodles following pack instructions, then rinse well in cold water so they don’t clump together.

Sauce Pan

medium egg noodles200g

Step 3

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.

Frying Pan

spring onions2

red chilli0.5

ginger15g

garlic cloves3

chinese five-spice powder1 ½ tsp

broccoli0.5 head

Step 4

Cook for 10 mins, then add the peppers and peas, 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.