1 Servings 15 min Cook
2 Tsp Soy Sauce
1 Tsp Olive Oil
1 Tsp packed Brown Sugar
1/3 Tsp Sesame Oil
3 1 Tsp Chinese Five Spice Blend Grinder
1 Tsp Sesame Seeds
4 Oz Tofu
2 Oz Pasta Vermicelli
3 Large Scallions
1/4 Pepper Red Peppers
1 Cup, pieces or slices Mushrooms
For the dressing: Combine the soy sauce, oil, brown sugar, and the sesame oil in a small bowl and whisk well until the brown sugar dissolves.
Set aside.
For the marinade: In a separate small bowl combine the Chinese 5 spice, half of the sesame seeds, and a dash of oil, and then add the tofu.
Toss well to marinate and leave aside.
For the noodles: Bring a pot of water to boil and then cook the vermicelli noodles according to the instructions on the packet.
Strain in a sieve and then refresh the noodles with some cold running water.
Place them into a salad bowl and dress lightly with some oil, so that they don't end up sticking together.
Toss through the remaining sesame seeds.
For the tofu: Heat some oil in a pan over high heat.
Add the spring onions, chilsi, and the mushrooms.
Sauté over high heat for 2 minutes and then remove from the pan.
Add the Chinese 5 spice marinated tofu and cook for 4-5 minutes or until the tofu is heated through.
To serve: Add the tofu to the noodles, and toss to combine.
Divide between plates and serve with a few good splashes of the dressing.
