Five Spice Tofu Stir-Fry with Noodles

This recipe is courtesy of Jessica Andersson, chef, nutritionist and founder of Jessica’s Recipe Bag . Five Spice Tofu Stir-Fry with Noodles Recipe Type : Vegan Author: Jessica Andersson Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 A delicious spicy tofu stir fry which can be thrown together in just half an hour. Ingredients 300 g tofu 300 g straight to wok rice noodles 50 g coriander leaves 1 bunch spring onions 230 g pak choi 2 tablespoon Chinese five spice 1 lime 2 carrots 175 g baby sweet corn 1 red chilli 1 garlic clove 1 teaspoon brown sugar 3 tablespoon corn flour 4 tablespoon olive oil/ rapeseed oil 1 tablespoon light soy sauce 200 ml vegetable stock salt pepper Instructions Preheat the oven to 120°C/250°F/gas mark ½. Drain the tofu and pat dry with kitchen paper. Mix the corn flour and the five spice well on a plate. Cut the tofu into 3 cm cubes and roll them in the flour mix until coated on all sides. Heat 4 tbsp olive oil in a frying pan or wok and fry the tofu evenly on each side until golden brown. Remove from the pan with a slotted spoon or tongs and put on some kitchen paper on a plate. Place in the oven to keep warm. Keep the remaining oil in the pan. Finely chop 2 tbsp of coriander and set aside. Cut the spring onion into 2 cm lengths, crush the garlic clove, finely slice the carrots into thin matchstick style strips, cut the sweet corn in three, chop the pak choi, and deseed the chilli and finely chop. Add the spring onions, garlic and chilli to the remaining oil in the frying pan and fry for 2 minutes stirring constantly. Add the carrot, sweet corn and fry for 5 minutes, continue to stir everything around so the vegetables cook evenly. Add the pak choi, 1 tsp of sugar, 1 tbsp soy sauce and 200 ml of stock, cook for a further 3 minutes then add the noodles, break them up with a fork and cook for a further 2 minutes, season with salt and pepper to taste. Squeeze the juice from the lime over the stir-fry. Take the tofu out the oven and serve on top of the stir-fry with lots of coriander sprinkled on top. 3.2.1230