Chinese Five-Spice Tofu with Noodles

This Chinese-five spice tofu is big on flavour, yet kind to your waistline!



200g noodles (egg, rice or wholewheat)

For the tofu
200g firm tofu
40g plain flour
50ml unsweetened almond milk (or your preference)
¾ teaspoon Chinese five spice
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt, to taste

For the sauce
1 teaspoon olive or groundnut oil
2 large spring onions, chopped finely (white parts only)
3 tablespoon finely sliced red and green bell peppers
2 tablespoons tomato ketchup
2 tablespoons sriracha
1 tablespoon light soy sauce
1 ½ tablespoon dark soy sauce
1 tablespoon shaoxing rice wine (or rice wine vinegar)
¾ teaspoon garlic powder
¾ teaspoon ground ginger
1 teaspoon honey
3 tablespoons cornflour slurry (combine equal parts of cornflour with warm water)

To garnish
Sesame seeds
Chopped coriander



Enjoy this with rice instead of noodles and swap tofu for mushrooms, chicken or prawns if you prefer.

Keywords: Noodles, Chinese Five-Spice, Tofu, Vegan recipes, Plant-based recipes, Low-fat

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