Veggie Chinese pancakes
Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens
Sesame-crusted tofu with gingery noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 eggbeaten
- 300g block tofupatted dry and cut into triangles
- 3 tbsp cornflour
- 3 tbsp sesame seed
- 150ml sunflower oilfor frying
- 4 carrotscut into matchsticks
- 1 red chillithinly sliced
- 3 garlic clovesfinely sliced
- 50g stem ginger(around 4-5 balls), finely chopped, plus 2 tbsp syrup
- ½ bunch spring onionshredded lengthways
- 250g pack medium egg noodle
- 1 tbsp soy sauce
Nutrition: per serving
- kcal611
- fat27g
- saturates5g
- carbs75g
- sugars23g
- fibre5g
- protein18g
- salt1.1g
Method
step 1
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.
step 2
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 chilli, garlic, ginger 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 soy.
step 3
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.
