Quick and easy Chilli Tofu Noodles made with extra-firm tofu, various sauces, and ready-to-cook udon noodles. This dish is perfect for a quick lunch and utilizes commonly found ingredients.
1: Crumble the tofu in a bowl until it reaches a mince-like consistency and stir in the cornflour.
2: Heat a small drizzle of oil in a non-stick wok or frying pan over medium-high heat. Add the tofu and cook for 7-10 minutes until golden and crispy, stirring occasionally.
3: Reduce the heat to low, and stir in the 5 spice, dark soy sauce, and light soy sauce. Cook for another 2-3 minutes.
4: In a mixing bowl, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup, and rice vinegar.
5: Cook the noodles in boiling water for 1-2 minutes, stirring gently. Drain and stir them into the sauce.
6: Add the noodles to a serving bowl, top with crispy tofu and remaining spring onion. Drizzle extra chilli oil over the top if desired. Enjoy!
