Spicy Black Vinegar Noodles With Crispy Tofu | Donna Hay
Mix up your meat free Monday with this spicy black vinegar noodles with crispy tofu. Quick and easy, it's the perfect start to your week.
Ingredients
- vegetable oil, for shallow-frying
- ½ cup (75g) cornflour (cornstarch)
- 1 tablespoon sea salt flakes
- 400g firm silken tofu, cut into cubes
- ¼ cup (60ml) vegetable oil, extra
- 2 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- ¼ teaspoon chilli flakes
- 1 tablespoon caster (superfine) sugar
- 375g egg noodles
- ⅓ cup (80ml) black vinegar, plus extra to serve
- 1 tablespoon soy sauce
- 1 bunch Chinese broccoli (gai lan), blanched and chopped
- shichimi togarashi and coriander (cilantro) sprigs, to serve
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