Recipe

Five-spice tofu with egg noodles and lemon chilli sauce

Mar 31, 2010 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Five-spice tofu with egg noodles and lemon chilli sauce
  • 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个小黄色的辣椒(150克),切成薄片
  • 300 gram sugar snap peas, trimmed

Method

Five-spice tofu with egg noodles and lemon chilli sauce
  • 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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