Szechuan-Style Stir-Fried Tofu with Egg Noodles

Spicy
Vegetarian
Asian
Chinese

Szechuan chicken is one of the popular restaurant style chicken dishes served across the globe. The Chinese flavors in this dish lends a wonderful flavor to this quick midnight meal.

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Nutrition Per Serving

Calories 860
Carbs 81.7g
Fat 49.9g
Fibre 7.1g
Protein 24.3g
Sugar 13.8g

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0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
1.0 min
Peel and finely chop the ginger and garlic.
2.5 min
Coarsley chop the tofu.
3.5 min
Chop the red capsicum.
4.5 min
Slice the spring onion across a diagonal.
5.0 min
Quarter the water chestnuts.
6.0 min
Coat the tofu in cornflour ensuring to reserve 1/4 of the cornflour for later.
7.0 min
Remove the boiling water from the heat, add the egg noodles and cover. Leave until tender (4-5mins).
8.0 min
Heat the oil in a wok.
9.0 min
Add the tofu and cook until crispy on the outside.
11.0 min
Add the capsicum and stir fry.
0.0 min
Mix the reserved cornflour, brown sugar, stock (30ml per person), ginger, garlic and chili paste in a bowl with the schezwan mix; stir well to combine.
12.5 min
Drain the noodles.
13.5 min
Add the sauce and stir fry the sauce until it thickens.
16.0 min
Stir in the water chestnuts.
17.0 min
Add 3/4 of the spring onion and noodles and stir until coated in the sauce.
18.0 min
Cook until heated through.
20.0 min
Serve the tofu stir fry garnished with remaining spring onion.