Crispy Tofu Noodle Stir Fry
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Method
- 1
Press the tofu first. Wrap the block in a clean tea towel, put a plate and something heavy on top, and leave it ten minutes. Tofu straight out of the packet is full of water, and water will not fry, it steams. That is why you end up with pale wobbly cubes.
- 2
Cut it into 2cm cubes and pat them dry.
- 3
Get the pan properly hot before the oil goes in. A lukewarm pan is the reason tofu sticks and tears.
- 4
Tofu in, spread out in one layer, and then leave it alone for three minutes. Do not stir it. It needs contact time to build a crust.
- 5
Turn the cubes and give the other sides two minutes each. Once they are golden all over, tip them onto a plate.
- 6
Noodles into boiling water for whatever the packet says, usually four minutes, then drain them.
- 7
Broccoli into the same hot pan with a splash of water and a lid on for two minutes, then the peppers for two more. You want them bright green and still with a bite.
- 8
Garlic, ginger and chilli flakes in for thirty seconds.
- 9
Noodles and tofu back in. Pour the soy sauce round the edge of the pan rather than over the top, so it hits the hot metal and caramelises instead of just making everything wet.
- 10
Toss it all together, spring onions over the top, straight into the bowl.