Singapore-style noodles with crispy tofu recipe

Method

1. Drain the tofu, then pat dry. Cut into 2cm cubes, then add to a bowl and sprinkle over the curry powder; toss to coat. Heat 1 tbsp oil in a large wok or frying pan over a high heat and stir-fry the tofu for 6-8 mins until deep golden brown and crispy; transfer to a plate and set aside.
2. Add the remaining oil to the pan and fry the spring onion whites, pepper, carrot and beans for 5-6 mins until softened. (Reduce the heat and add a splash of water if they catch.)
3. Meanwhile, cook the noodles to pack instructions. Set aside.
4. Add the garlic, lime zest and most of the chilli to the veg, reduce the heat to medium, then stir-fry for another 1-2 mins. Push the veg to one side, add the eggs and cook without stirring for 1 min or until set on the bottom; stir into the veg and cook for another 1-2 mins, stirring often.
5. Add the tofu, soy sauce and noodles, toss well to coat, then cook for 1 min to heat through. Divide between plates and top with the spring onion greens and remaining chilli. Serve with the lime wedges to squeeze over.

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