Crispy quinoa tofu and black bean stir-fry

Instructions

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1 Cut tofu into 2-3cm cubes. In 2 separate bowls, place cornflour and lightly beaten egg. In another bowl, combine panko, quinoa and sesame seeds. Dust tofu cubes in flour, coat in egg and toss through sesame crumb.

2 In a large wok, heat 2 tablespoons of oil over medium heat. Cook tofu in batches, turning often, for 4-5 minutes until golden on all sides. Drain on a paper-towel lined plate.

3 In a small bowl, mix black bean sauce, garlic, ginger, honey, lime juice and ¼ cup of water.

4 Add mushrooms, spring onions and broccoli to wok and stir-fry for 3 minutes. Add sauce mixture and noodles. Cook for 5 minutes until well coated. Serve noodles with tofu and extra spring onion.