- 396g tofu, drained
- 1 tbsp vegetable oil
- 250g closed cup chestnut mushrooms, sliced
- 325g mixed stir-fry vegetables
- 120ml sweet chilli and ginger stir-fry sauce
- 410g fresh egg noodles
- 1 tsp toasted sesame oil
- 1 tbsp chopped fresh coriander
Remove the excess moisture from the tofu by wrapping it in a few layers of kitchen paper. Sandwich between two chopping boards, then weigh down the boards with tins. Leave for 5-10 mins, remove the boards and unwrap.
Cut the tofu in half horizontally then into triangles. Heat half the vegetable oil in a frying pan or wok and add the tofu. Cook for 3-4 mins on each side until browned. Remove from the pan and set aside.
Heat the remaining vegetable oil in the pan. Add the mushrooms and stir-fry for 2 mins. Add the mixed veg, sauce and noodles and stir-fry for a further 2-3 mins.
Divide between 4 plates, top with the tofu, drizzle with the sesame oil and scatter over the coriander.