Ingredients

Marinade

• 4 tablespoons of dark soy sauce
• 2 tablespoons of rice wine
• 1 teaspoon of chinese five-spice powder
• 2 fresh chilli
• 4 spring onions
• 2 tablespoons of fresh grated ginger ((or puree))
• 4 teaspoons of brown sugar

Stir-fry Mix

• 396 grams of firm tofu
• 1 tablespoon of sunflower oil
• 3 spring onions
• 1 garlic clove
• 115 grams of mangetout
• 115 grams of baby sweetcorn
• 115 grams of shiitake mushrooms
• 2 tablespoons of fresh coriander
• 2 peoples worth of noodles

Method

1. Drain the tofu and wrap in a couple of sheets of kitchen roll
2. Place the wrapped tofu on a plate, place a small chopping board on top, and squash with a heavy weight to remove water for 10-20 minutes
3. Combine all the marinade ingredients in a medium sized shallow dish and mix well
4. Cut the tofu into bite size pieces and add the marinade coating all sides
5. Cover with clingfilm and set aside in the fridge for 2 hours, turning once or twice throughout
6. Spoon out the tofu, leaving some of the marinade behind as best you can
7. Cook the noodles according to the packet instructions to line up with the stir-fry being complete
8. Heat the oil in the work over a medium-high heat (7) and add the tofu and stir-fry for 5-6 minutes until golden
9. Remove the tofu and set aside
10. In the same pan add the spring onions and garlic for 2 minutes
11. Add the baby sweetcorn and fry for a further 1 minute
12. Add the mangetout and mushrooms and stir-fry for a further 2 minutes
13. Return the tofu to the frying pan and add 75% of the marinade and cook gently for 1-2 minutes until heated through
14. Toss the cooked noodles in the remaining marinade
15. To serve, place the noodles and stir-fry on a plate or bowl