Tofu, Sesame and Soy Noodles - Penguin Books Australia

Ingredients

• 125g (4½oz) egg noodles
• 280g (9½oz) block of firm tofu
• 2 spring onions (scallions), finely sliced
• ½ large red pepper, sliced into strips
• 3 large chestnut or button mushrooms, thickly sliced
• ¼ tsp mixed dried herbs
• freshly ground black pepper
• 4 tbsp cornflour (cornstarch)
• 1 tbsp sunflower orgarlic-infused oil
• 2-3 tbsp low-salt soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic puree or 2 garlic cloves, crushed