Nice rice noodle dish from the BBC Good Food cookbook. Done with a remaining five spice marinade, to add to the Chinese flavour. Deep fried the tofu as one whole block first. You can see the darkened edges of the newly cut pieces in the photo. Put in a bunch of shelled peanuts at the end. The rice noodles sadly showed a bit of a tendency to clump together, which I'm not entirely sure how to resolve. There's a really fun part in this recipe where you can pour beaten eggs into the centre of the wok and then 'fold' the noodles over the top: extremely satisfying.