TOFU NOODLES WHERE TO BUY RECIPES

Steps:

• Pat the tofu really dry with kitchen paper, then tip the five-spice onto a plate with lots of seasoning and roll the tofu pieces in it, pressing to stick.
• Heat 1 tsp of the vegetable oil in a non-stick frying pan and fry the tofu pieces for 4-5 minutes, turning, until all of the sides are crispy and charred. Remove onto a plate. Add the remaining tsp of oil to the pan along with the broccoli florets and 100ml of water. Cook for 5 minutes, stirring, until all of the water has evaporated, then cook the broccoli for another 5 minutes until it starts to caramelise. Return the tofu to the pan along with the ginger and garlic, and cook for a minute.
• Whisk together the cornflour, soy sauce, sriracha, rice vinegar, sugar and 100ml of water, and add to the pan along with the noodles. Cook for 2-3 minutes, tossing, until the noodles have heated through and the sauce has reduced.
• Divide between two bowls and scatter over the spring onions.

Steps:

• Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
• Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko.
• Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
• Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.