Name: Five-spice tofu with egg noodles and lemon chilli sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup (125ml) sweet chilli sauce; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 440 gram packet fresh egg noodles; 1/3 cup (50g) plain flour; 2 teaspoon five-spice powder; 300 gram firm tofu, diced into 2cm pieces; 1 tablespoon olive oil; 1 large brown onion (200g), chopped coarsely; 3 clove garlic, sliced thinly; 1 small yellow capsicum (150g), sliced thinly; 300 gram sugar snap peas, trimmed

Five-spice tofu with egg noodles and lemon chilli sauce

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/2 cup (125ml) sweet chilli sauce

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

440 gram packet fresh egg noodles

1/3 cup (50g) plain flour

2 teaspoon five-spice powder

300 gram firm tofu, diced into 2cm pieces

1 tablespoon olive oil

1 large brown onion (200g), chopped coarsely

3 clove garlic, sliced thinly

1 small yellow capsicum (150g), sliced thinly

300 gram sugar snap peas, trimmed

Method

1.Combine sauce, rind and juice in small saucepan; bring to a boil. Remove from heat.

2.Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.

3.Combine flour and five-spice in medium bowl, add tofu; toss to coat tofu in flour mixture.

4.Heat half of the oil in wok; cook tofu, in batches, until browned all over.

5.Heat remaining oil in wok; stir-fry onion, garlic and capsicum until onion softens. Add noodles, peas and half of the lemon chilli sauce; stir-fry until peas are just tender.

6.Serve noodles topped with tofu and drizzled with remaining lemon chilli sauce.

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