Step 1:
Preheat the oven or air fryer to 220°C (200°C fan/gas mark 7). In a large bowl, toss the tofu cubes with cornflour, seasoning lightly. Spread the tofu evenly on a lined baking tray, or place in the basket of the air fryer, and cook for 15-20 minutes until golden and crispy.
Step 2:
While the tofu is cooking, prepare the noodles as per the package instructions. Rinse the noodles well with cold water to prevent them from sticking.
Step 3:
Heat the oil in a large frying pan over high heat. Once hot, stir-fry the spring onions, chilli, ginger, and garlic for 2-3 minutes. Add the Chinese five-spice and mix well. Then, add the broccoli, peppers, and peas, stirring occasionally for 10-12 minutes until the vegetables soften and start to char slightly.
Step 4:
Stir in the cooked noodles, soy sauce, chilli oil, coriander, and half the lime juice. Toss everything together (using two wooden spoons makes it easier). Drizzle the remaining lime juice over the crispy tofu. Serve the noodles in bowls topped with the tofu. For an extra kick, add more crispy chilli oil if desired.
Ingredients:
- 300g firm tofu, cubed and patted dry
- 2 tbsp cornflour
- 250g medium egg noodles
- 1 tbsp vegetable oil
- 2 spring onions, sliced
- ½-1 red chilli, finely chopped
- 15g ginger, finely grated
- 3 garlic cloves, finely grated
- 1 ½ tsp Chinese five-spice powder
- ½ large broccoli head, finely chopped
- 2 red peppers, sliced
- 200g frozen peas
- 2 tbsp light soy sauce
- 1 tbsp crispy chilli oil, plus extra for serving (optional)
- 10g coriander, chopped
- 1 lime, juiced