Vegetable Chow Mein with Tofu

Ingredients

• 280g firm tofu, drained and cubed
• 1 tbsp cornflour
• 3 tbsp vegetable oil
• 300g straight-to-wok noodles
• 1 onion, sliced
• 2 carrots, cut into matchsticks
• 150g beansprouts
• 2 cloves garlic, crushed
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or extra soy sauce for a vegan version)
• 1 tsp sesame oil (optional)

Method

1. Toss the tofu cubes in the cornflour. Heat 2 tbsp of the oil in a wok or large frying pan over high heat and fry the tofu for 5-6 minutes, turning occasionally, until golden on all sides. Remove and set aside.
2. Add the remaining oil to the pan with the onion and carrots and stir-fry for 3-4 minutes.
3. Add the noodles, beansprouts, and garlic and stir-fry for 2-3 minutes, breaking up the noodles as they heat through.
4. Return the tofu to the pan with the soy sauce, oyster sauce, and sesame oil (if using). Toss for 1-2 minutes until everything is well combined and hot.
5. Serve immediately.