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Stir-fried Tofu and Beansprouts with Noodles

This is a satisfying dish, which is both tasty and easy to make.

ingredients

serves 4
225 g (8 oz) firm tofu
groundnut oil, for deep frying
175 g (6 oz) medium egg noodles
15 ml (1 tbsp) sesame oil
5 ml (1 tsp) cornflour
10 ml (2 tsp) dark soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
5 ml (1 tsp) sugar
6 - 8 spring onions, cut diagonally into 2.5 cm (1 in) lengths
3 garlic cloves, sliced
1 fresh green chilli, seeded and sliced
115 g (4 oz) Chinese cabbage leaves, roughly shredded
50 g (2 oz) beansprouts
50 g (2 oz) toasted cashew nuts, to garnish

method

1. Drain the tofu and pat dry with kitchen paper. Cut the tofu into 2.5 cm (1 in) cubes. Half-fill a wok with groundnut oil and heat to 180°C (350°F) . Deep fry the tofu in batches for 1-2 minutes until golden and crisp. Drain on kitchen paper. Carefully pour all but 30 ml (2 tbsp) of the oil from the wok.

2. Cook the noodles. Rinse them thoroughly under cold water and drain well. Toss them in 10 ml (2 tsp) of the sesame oil and set aside. In a bowl, blend together the cornflour, soy sauce, rice wine or sherry, sugar and remaining sesame oil.

3. Reheat the 30 ml (2 tbsp) of groundnut oil and, when hot, add the spring onions, garlic, chilli, Chinese cabbage and beansprouts. Stir-fry for 1 - 2 minutes.

4. Add the tofu with the noodles and sauce. Cook, stirring, tor about 1 minute until well mixed.

5. Sprinkle over the cashew nuts. Serve at once

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