Stir Fry Noodles with Crispy Tofu

I'm sure it has been said thousands of times but don't knock tofu until you've (a) tried it but (b) tried it once it's been crisped up to perfection and coated in a sticky, delicious sauce like this one!

In this recipe, I have used smoked tofu as it adds a little extra flavour boost to the dish. You will find it in the fridges of your local supermarket and it's really worth seeking out. You can of course swap it out for chicken or prawns but live a little and give tofu a go! As with all stir-fries, you can use whatever veg you fancy and if you want more heat, stick a chopped chilli in when you add the veg.

Stir Fry Noodles with Crispy Tofu

Serves 2 hungry people (or 4 for a light meal)

225g smoked tofu, cubed 

1 tbsp sesame oil 

150g tenderstem broccoli, cut into chunky pieces 

1 carrot, thinly sliced on a diagonal

1 tbsp cornflour 

1 tbsp soy sauce 

2 garlic cloves, crushed 

1 tbsp sriracha 

300g straight to wok egg noodles 

2 spring onions, thinly sliced

sesame seeds, to serve

sea salt and freshly ground black pepper

Heat a non-stick frying pan or wok over a high heat. Toss the tofu with 2 tsp of sesame oil and some salt and pepper, and fry for 3-4 minutes, turning regularly, or until golden all over, then tip out onto kitchen paper. 

Pour the remaining sesame oil into the pan and add the broccoli and carrots, and stir-fry for 5 minutes until charred at the edges. 

Meanwhile, in a bowl, mix together the cornflour, soy sauce and 100ml water to make a sauce, then stir in the garlic and sriracha. Reduce the heat of the pan to medium, and stir in the sauce. 

Tip in the noodles and cooked tofu then toss everything until warmed through and the sauce has thickened. Sprinkle over the spring onions and sesame seeds then serve.