1 egg, beaten
300g block tofu, patted dry and cut into triangles
3 tbsp cornflour
3 tbsp sesame seeds
150ml sunflower oil, for frying
4 carrots, cut into matchsticks
1 red chili, thinly sliced
1 tbsp garlic infused oil
50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
½ bunch scallion, shredded lengthways - green only
250g pack medium rice noodles
1 tbsp gluten free soy sauce
Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick.
Add the chili, ginger, garlic infused oil and most of the spring onions, and fry for a few more mins.
Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and gluten free soy.
Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper.
Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Recipe adapted from: Good Food