Crispy Chilli Tofu & Noodles

• Tofu(400 g)
• Egg noodles(300 g)
• Bell pepper(1)
• Cabbage(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Cornflour(3 tbsp)
• Rapeseed Oil(3 tbsp)
• Soy sauce(4 tbsp)
• Sriracha(2 tbsp)
• Brown sugar(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Chili flakes(1 tsp)
• Roasted peanuts(40 g)optional
• Sesame seeds(1 tbsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Tofu} dry, then tear or cut it into bite-size pieces. Thinly slice the {Bell pepper}, shred the {Cabbage}, slice the {Spring Onion}, finely chop the {Garlic}, and grate the {Ginger}. Toss the tofu with {Cornstarch}, {Salt}, and {Black pepper} until well coated.

   ~10 min

2. 2

   Bring a pan of water to the boil. Cook the {Egg noodles} until just tender, then drain and rinse briefly to stop them sticking.

   ~5 min

3. 3

   Meanwhile, whisk together the {Soy sauce}, {Sriracha}, {Brown sugar}, {Rice Vinegar}, {Sesame oil}, and {Chili flakes} in a small bowl.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over medium-high heat. Fry the tofu for 6 to 8 minutes, turning a few times, until golden and crisp on the edges. Transfer to a plate.

   ~8 min

5. 5

   In the same pan, stir-fry the {Bell pepper}, {Cabbage}, white parts of the {Spring Onion}, {Garlic}, and {Ginger} for 3 minutes until just softened. Add the sauce and cook for 1 minute until glossy and slightly thickened.

   ~4 min

6. 6

   Add the drained {Egg noodles} and crispy tofu to the pan. Toss for 1 to 2 minutes until everything is well coated. Serve topped with the green parts of the {Spring Onion}, {Roasted peanuts}, and {Sesame seeds}.

   ~2 min