Chow Mein with Tofu





150g dried egg noodles
300g Tofu
toasted sesame oil

dark soy sauce
1 tsp Chinese Five Spice
1 tbsp Cornflour
2 tbsp Groundnut oil
1 red pepper, deseeded and finely sliced
150g Beansprouts
2 large Spring Onions, sliced lengthways
3 tbsp light soy sauce
1 tsp chilli sauce



Cook the noodles for 3 minutes in a pan of boiling water. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of toasted sesame oil and toss through to prevent them from sticking.

Season the tofu with dark soy sauce and chinese five spice and coat lightly with cornflour.

Heat the groundnut oil in a wok over a high heat, then add the tofu and fry for 2-3 minutes until cooked.

Add the red pepper and stir-fry for 1 minute, then add the beansprouts and spring onions and stir-fry for lass than a minute. Add the cooked noodles and season with light soy sauce and 1 teaspoon of toasted sesame oil. Add chilli sauce to taste.

Stir well and serve immediately.

Source: adapted from Ching's Chinese Food Made Easy

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