Tofoo Char Kway Teow Noodles

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Ingredients

Place the noodles in a large bowl and cover with boiling water. Soak until softened then drain.
Dice the Tofoo into cubes and coat with cornflour.
Heat a deep frying pan or wok and fill about 1.5 inch deep with oil.
When the oil is hot, shallow fry the Tofoo – you may need to do this in two batches.
When golden and crispy, drain on kitchen paper and put to one side.
Heat a wok or frying pan and add 2 tbsp of oil.
Peel and chop the shallot and garlic then add to the pan.
Stir fry until softened then add the beansprouts and the sweet soy sauce and chilli paste.
Add the noodles and stir fry together for a couple of minutes. Add in the Tofoo.
Chop the chilli and chives then add to the pan and stir.
Serve all together.