396g pack firm tofu, cut into sticks 1cm x 3cm, and patted dry
150g dried brown rice noodles
1 tbsp tamari (gluten-free soy sauce)
2 tsp Chinese five-spice powder
1 tbsp clear honey
1 red pepper, thinly sliced
1 bunch spring onions, cut into fingers
2 heads pak choi (about 200g/7oz), washed and leaves separated
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.
Meanwhile, cook the noodles following
pack instructions. Drain and set aside.
Make the dressing by mixing ½ tbsp oil,
tamari, five-spice and honey.
3 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.