Very Spring Salad with Blood Orange Dressing
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Sesame Ginger Tofu Noodles
Sesame Ginger Tofu Noodles
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Ingredients
- 1 package extra-firm tofu
- 1 tbsp cornstarch
- 2 tsp sesame oil
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1 tsp Morton & Bassett Chinese Five Spice
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1 tbsp Morton & Bassett Sesame Orange Ginger
- 4 tsp soy sauce
- 2 scallions, chopped
- 2 garlic cloves, peeled + finely chopped
- 2 tsp chilli crisp, plus extra for topping
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 18 oz yakisoba noodles
Directions
- Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornstarch.
- Add a small drizzle of sesame oil to a non-stick pan on a medium-high heat. Add the tofu and cook until golden and crispy, stirring occasionally to break up any clumps.
- Reduce the heat to low, then stir in the M&B Chinese Five spice and 2 teaspoons of soy sauce. Cook for another 2-3 minutes.
- In a mixing bowl, add most of the spring onion (save some for topping), garlic, chilli crisp, remaining soy sauce, maple syrup, rice vinegar and M&B Sesame Orange Ginger spice. Mix to combine.
- Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Once cooked, drain and stir into the mixing bowl sauce. Top with the crispy tofu and remaining spring onion. Drizzle extra chilli oil over the top for an extra spicy kick!