Sesame-crusted tofu with gingery noodles

Ingredients

• 1 egg
  
  , beaten
• 300g block tofu, patted dry and cut into triangles
• 3 tbsp cornflour
• 3 tbsp sesame seed
• 150ml sunflower oil
  
  , for frying
• 4 carrot
  
  , cut into matchsticks
• 1 red chilli, thinly sliced
• 3 garlic clove, finely sliced
• 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
• ½ bunch spring onion
  
  , shredded lengthways
• 250g pack medium egg noodle
• 1 tbsp soy sauce

  Method

  1. Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
  2. Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
  3. Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
  4. Source: bbcgoodfood.com