Sesame & honey tofu with rice noodles

• toasted sesame oil↗2 tbsp tbsp
• pack firm tofu↗396g g

  cut into sticks 1cm x 3cm, and patted dry

• dried brown rice noodles↗150g g
• tamari↗1 tbsp tbsp

  (gluten-free soy sauce)

• Chinese five-spice powder2 tsp tsp
• clear honey↗1 tbsp tbsp
• red pepper↗1

  thinly sliced

• spring onions↗1

  cut into fingers

• pak choi↗2

  (about 200g/7oz), washed and leaves separated

Step-by-step instructions

1. 1

   Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly – make sure you scrape up any bits that are stuck. Don’t worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.

2. 2

   Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.