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- 400g tofu
- 1/2tsp onion powder
- Salt and pepper
- 2tbs cornflour
- 1tbs frying oil
- 1 clove of garlic, minced
- 1cm of ginger, peeled and diced finely
- 400g cooked egg noodles
- 70ml soy sauce
- 1tsp rice wine vinegar
- 1tsp fish sauce
- 1tbs honey
- Splash of water
- 1 bunch spring onions, chopped
- 1 drizzle of sesame oil
- 2 red chillies, sliced
- 1 bunch coriander, picked from stems
- 1 handful of baby spinach leaves, washed
1. Remove the tofu from any liquids in the pack and press dry between paper towels (or leave to air-dry on a rack until the moisture is removed.
2. Cut into squares and mix with the onion powder, salt and pepper and cornflour.
3. Heat the oil in a pan and add the tofu. Leave to brown on one side and after a couple of minutes, turn over to brown the other side. Once crispy, remove from the pan.
4. Add the garlic and ginger to the pan and cook for one minute. Add the noodles and all remaining ingredients (apart from the spinach and coriander) and cook out until the sauce is coating the noodles. Season with salt and pepper and transfer to a bowl. Stir in the spinach. Top with the crispy tofu, coriander, chillies and an extra drizzle of sesame oil.
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