Tofu Stir-Fry

• 7 oz. package of tofu
• 1/2 tsp. Chinese five-spice powder
• 2 tsp. vegetable oil
• A few sprays of nonstick cooking spray
• 8 oz mixed, sliced Asian mushrooms (or use chestnut)
• 5 oz. pack snow peas
• 2 yellow peppers, cut into thin strips
• 1 tbsp. soy sauce, plus 1 tbsp. to serve
• 2 tbsp. oyster sauce
• 10 oz. straight-to-wok rice noodles
• 3 scallions, sliced
• 1 tsp. sesame seeds

1. Cut the tofu into strips; drain on paper towels, and toss with the five-spice. Heat 1 tsp of oil in a nonstick frying pan, and fry half of the tofu until crisp, turning halfway through. Drain on paper towels, and repeat with the remaining oil and tofu.
2. Spray nonstick cooking spray into a wok, and stir-fry the mushrooms, snow peas, and peppers for 3-4 minutes. Add a splash of water to create some steam. Add 1 tbsp. soy sauce and 2 tbsp. oyster sauces, and toss to coat the vegetables.
3. Add the rice noodles, and heat through, adding a splash of water to make it feel more saucy. Serve the noodles with the tofu, and sprinkle the sliced scallions and sesame seeds on top. Serve with a dash of extra soy sauce, if you like.

chinese fivespice, vegetable oil, mixed, pack snow peas, yellow peppers, soy sauce, oyster sauce, straighttowok rice noodles, scallions, sesame seeds

Taken from www.myrecipes.com/recipe/tofu-stir-fry (may not work)