Whisk together the sauce ingredients & set aside.
Pat the tofu dry, chop into large cubes, place in a bowl with LOTS of pepper, salt and cornflour, mix everything around so the tofu is well coated.
Whisk together the eggs. In a large wok, fry the sliced shallot in a good glug of oil. Boil the kettle and our the water over the rice noodles for 7-8 minutes.Once the shallot is soft, add the egg to the work and scramble. When they egg is just about cooked tip it onto a plate.
Now fry the tofu in batches until crispy – don’t be shy with the oil for this step. Once the tofu is just about cooked add in a splash of soy sauce, mix it around & set the tofu aside.
By this point the noodles should be cooked drain them and add a little oil to they don’t stick.
When the last batch of tofu is cooked add the rest of the cooked tofu, the eggs and the noodles back to the wok then pour over the sauce and gently fold everything together and cook for a further minute to heat it all through.
Top with chopped toasted peanuts, spring onion, chilli and coriander and it is essential to serve with a wedge of lime or lemon to squeeze over your serving!
