• 245g tofu Tofu, firm
• 270g egg noodles Egg Noodles, boiled
• 80g carrots Carrots, raw
• 80g bean sprouts Bean Sprouts
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the carrot and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the carrot and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the cucumber.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.