1. In a small saucepan combine Thai Sweet Chili sauce, lemon rind and juice.
2. Bring to the boil and then remove from heat. Set aside.
3. Cook noodles according to packet instructions.
4. Drain and refresh well under cold running water. Set aside.
5. In a bowl, combine five-spice powder with the flour.
6. Add the tofu cubes in the flour mix and toss to coat.
7. Heat half the oil in a wok.
8. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.