Crispy 5-spice tofu recipe | Sainsbury`s Magazine

Ingredients

• 1 x 280g block extra-firm tofu (we used The Tofoo Co.)
• 1 tbsp cornflour
• ½ tsp Chinese 5-spice, plus ½ tsp
• 4 tsp vegetable oil
• 100g rice noodles (we used Mama brand)
• 1 x 120g pack shiitake mushrooms, halved
• 20g root ginger, cut into matchsticks
• 100g frozen edamame beans
• 5 spring onions, thinly sliced on the diagonal
• 2 tbsp dark soy sauce (or tamari for gluten-free)
• 1 tbsp sriracha sauce