Tofu, Sesame and Soy Noodles

A super simple noodle dish, using minimal ingredients for a delicious takeaway at home on a budget. This recipe uses tofu as the protein but you can easily swap it for plant-based meat, or if you do eat meat you can use steak strips or chicken pieces too. Delicious with prawns as well!

Serves: 2 adult and 1 little
Prep Time: 10 min
Cook Time: 10 min

INGREDIENTS

• 125g (4½oz) egg noodles
• 280g (9½oz) block of firm tofu
• 2 spring onions (scallions), finely sliced
• ½ large red pepper, sliced into strips
• 3 large chestnut or button mushrooms, thickly sliced
• ¼ tsp mixed dried herbs
• freshly ground black pepper
• 4 tbsp cornflour (cornstarch)
• 1 tbsp sunflower orgarlic-infused oil
• 2-3 tbsp low-salt soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic puree or 2 garlic cloves, crushed

METHOD

1. Set a pan of boiling water over a high heat and cook the noodles according to the packet instructions. Once done, drain in a colander and leave on the side until needed.

2. Pat the tofu dry using kitchen paper and cut either into 8 cubes or into chunky strips, strips are easier for little fingers to hold. Add to a bowl along with 2 tablespoons of cornflour and coat all sides of the tofu in the flour. Set aside.

3. Heat a large non-stick frying pan or wok over a very high heat. Add the sunflower or garlic-infused oil, then place the tofu pieces in the hot pan, ensuring they aren't touching. Cook for 8 minutes, turning the pieces often so they brown on all sides.

4. While the tofu cooks, make the sauce in a small bowl by mixing together the soy sauce, sesame oil, garlic puree, 2 tablespoons of cornflour and 70ml (½ cup) of cold water.

5. Once the tofu has crisped up and turned a little brown on all sides, remove from the pan and set aside. Using the residual oil left in the pan, add the mushrooms and saute for 2 minutes, then add the peppers and cook together for 2-4 minutes until they are as soft as you wish. Add the spring onions and toss the pan well.

6. Rinse the noodles under a running tap and separate them, shaking the colander well to remove the excess water. Add the noodles to the pan and cook for a further minute to warm up again. Now add back in the tofu and pour over the sauce, giving it a stir before you pour it into the pan to ensure the cornflour is mixed into the liquid properly.

7. Stir-fry and toss for 1-2 minutes, coating everything very well in the sauce. Once warm, the sauce should turn thick and glossy. Ensure the noodles are piping hot, adding a splash of water to the pan if you feel the sauce has become too thick. Serve straight away, adults adding some chilli oil and more sauce if you wish.