Sesame-crusted tofu with gingery noodles

• egg↗1

  beaten

• block tofu↗300g g

  patted dry and cut into triangles

• cornflour↗3 tbsp tbsp
• sesame seed↗3 tbsp tbsp
• sunflower oil↗150ml ml

  for frying

• carrots↗4

  cut into matchsticks

• red chilli↗1

  thinly sliced

• garlic cloves↗3

  finely sliced

• stem ginger↗50g g

  (around 4-5 balls), finely chopped, plus 2 tbsp syrup

• bunch spring onion↗½

  shredded lengthways

• pack medium egg noodle↗250g g
• soy sauce↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

2. 2

   Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

3. 3

   Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.