Tofu lo mein noodles recipe

Method

1. Mix together the sauce ingredients and set aside.
2. Whisk the cornflour with 3 tbsp water and set aside.
3. Arrange all the other ingredients in a ‘wok clock’, starting at 12 o’clock with the tofu batons, followed by the garlic and spring onions, the carrot, mangetout, sauce, stock, cornflour paste, noodles, the beansprouts and choi sum.
4. Heat 1 tbsp oil in a wok over a medium-high heat and fry the tofu batons for 3-4 mins, turning often, until golden all over. Transfer to a plate lined with kitchen paper to drain.
5. Add another ½ tbsp oil to the wok, increase the heat to high and add the garlic and spring onions. Stir-fry for 30 secs, then push the veg to one side and add the carrot and mangetout to the other. Stir-fry for another 30 secs, then return the tofu to the pan.
6. Pour in the sauce, stir-fry for 1 min, then add the stock. Once boiling vigorously, add the cornflour paste and stir well to thicken slightly.
7. Scatter in the noodles, then add the beansprouts and choi sum. Fold through the sauce for 1-2 mins to heat through, then serve.

• Tip: Swap the noodles to suit other dietary requirements

• See more Lunar New Year recipes