INGREDIENTS Serves 4
Splash of olive oil
1 block of firm tofu,chopped into 1 inch pieces
2-3 spring onions
150 g mushrooms
5-6 tbsp hoisin sauce
1 tbsp mirin (optional)
1 tbsp light soy sauce
1 tbsp garlic/ginger paste
Half tsp Chinese five spice ( add more if you like it stronger )
3 nests of wholewheat noodles
Chop the spring onions and mushrooms. Add the olive oil to a pan and heat until it's quite hot. Add the chopped tofu and cook until it's golden or has a slight colour. Remove the tofu from the pan and add the mushrooms,spring onions and garlic/ginger paste. Cook for a few minutes until the moisture has gone from the mushrooms. Add the tofu back into the pan along with the hoisin sauce, mirin, soy sauce and Chinese five spice.
Cook the noodles according to the packet instructions. (Normally around 5 minutes.) Drain the noodles and combine with the sauce mixture. Serve on a bed of crispy lettuce.
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