Teriyaki tofu with egg fried rice noodles and greens

With crispy tofu, silky noodles, stir-fried veg and homemade teriyaki sauce, this dish is a wholesome one and great for using up leftover greens or other vegetables you have in the fridge at the end of the week (broccoli, kale, spring greens, peppers, and more). Coating the tofu in cornflour before frying really makes a difference, ensuring it's super crispy. I love toasted sesame seeds (toast in a dry pan for a couple of minutes) sprinkled on top as a garnish for a subtle crunch.

INGREDIENTS

• 1 pack of tofu (280g), sliced into chunks

• 1/4 cup cornstarch (plus 2 teaspoons)

• 2 tbsp vegetable oil

• 2 tbsp sesame oil

• 1 garlic clove (freshly grated)

• 2 red peppers, sliced

• 150g chestnut or shiitake mushrooms

• 500g spring greens, roughly chopped

• 250g rice noodles (cooked)

• 3 eggs, whisked

• handful toasted sesame seeds (optional)

• fresh coriander (roughly chopped, for garnish)

TERIYAKI SAUCE

• 5 tbsp soy sauce

• 1 tbsp runny honey

• 2 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp freshly grated ginger

• 1 garlic clove, minced

• 50ml chilled water

METHOD

1. Start by preparing your teriyaki sauce, combine all the ingredients listed and set aside.

2. Place the tofu chunks in a bag and add the cornflour, seal and shake so the tofu is completely covered. Add the vegetable oil to a skillet or medium saucepan and heat, fry the tofu until coloured on all sides and crispy. Remove from the pan, place in a bowl and cover with 1/2 the teriyaki sauce and some of the toasted sesame.

3. Boil a pot of salted water and add the rice noodles. Cook according to packet instructions, drain and leave in the pan. Add a drizzle of sesame oil and stir to prevent the noddles from sticking.

4. Add the sesame oil to a wok or deep frying pan and add the garlic, fry until golden then add the peppers and mushrooms. Once both the mushrooms and peppers are tender and browned, add the spring greens. After a few minutes add the noodles, tofu and remaining teriyaki sauce and mix through.

5. Crack the eggs into a bowl and whisk. Add to the eggs to the wok and keep stirring through until cooked through.

6. Serve garnished with coriander, sesame seeds and extra chili.