Ingredients
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10 oz (300 g) thin Rice Noodles
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10 oz (300 g) extra-firm or firm Tofu
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1 medium free-range Egg
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3 tbsp Corn Flour
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5 tbsp Black Sesame Seeds
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2 tbsp Vegetable Oil
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1 head Broccoli
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1 Red Chillies
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1 Lime Juice
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2 tbsp Soy Sauce
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4 spring Onion
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Salt
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Freshly ground Black Pepper
Directions
Another quick and easy stir-fry, perfect for when you don’t have much time to cook. The sesame seeds give the tofu a delicious crunch when you bite into it.
Steps
|
1
Done
|
Cook the noodles following the pack instructions. |
|
2
Done
|
Dip the tofu into the beaten egg, season with salt and pepper, then coat with the cornflour and sesame seeds. Set aside. |
|
3
Done
|
Heat half of the oil in a non-stick wok or large frying pan (skillet) over a medium to high heat and stir-fry the broccoli and chilli for 2–3 minutes until just tender but still crisp. Remove and keep warm. |
|
4
Done
|
Add the remaining oil to the wok and then cook the sesame coated tofu, a few pieces at a time, for 3–4 minutes until golden. Remove and drain on kitchen paper (paper towels). |
|
5
Done
|
Toss the noodles with the broccoli, lime juice and soy sauce. Divide between 4 shallow serving bowls and top with the sesame tofu and shredded spring onions. Serve immediately. |
