Preparation

1. Prep the ingredients
Dice the tofu
Roughly chop the tenderstem broccoli
Deseed and roughly chop the pepper
Peel and mince the garlic and ginger
Zest the lime and slice into wedges

2. Make the five spice
Place the star anise, szechuan peppercorns, fennel seeds, cloves and cinnamon stick in the spice grinder and grind to a powder
Transfer to a bowl
Make the peanut crunch
Place the peanuts in the spice grinder and pulse to break up the peanuts, keeping them still chunky
Transfer to a bowl and stir through the shallots, sesame seeds, chilli flakes, salt and lime zest

3. Cook the noodles
Place the noodles in a large bowl, cover with boiling water and leave to stand for 1 minute to soften (or following packet instructions). Drain the noodles, rinsing under cold water to stop them from sticking

4. Make the stir fry and serve
Place the tofu in a bowl with the cornflour and 1 tbsp of the five spice mix
Heat a large frying pan or wok over a medium heat with 2 tbsp of vegetable oil
Add the tofu, turning regularly until golden and crispy all over
Transfer the tofu to a plate and set aside
Return the pan to a medium heat with 1 tbsp of vegetable oil
Add the broccoli, red pepper and bok choy, frying for 2 minutes until starting to soften
Add 1 tbsp of the remaining five spice mix with the garlic and ginger, frying for 1 minute until fragrant
Add the noodles and tofu back into the pan and pour in the soy sauce, sriracha, rice wine vinegar and toasted sesame oil, mixing to coat
Divide the noodles between bowls and top with the peanut crunch
Top with spring onion and serve with lime wedges