Marinated Tofu, with noodles and veges
Ingredients
320g packet firm tofu, drained and cut into cubes
2 Tbsp kecap manis (sweet soy sauce)
2 Tbsp salt reduce soy sauce
2 garlic cloves, crushed
450g packet hokkien noodles
1 ½ Tbsp oil
1 onion, halved and sliced finely
1 red capsicum, cut into thin strips
1 carrot, cut into thin batons
1 bunch baby bok choy, washed, cut into 3cm pieces
200g sugar snap peas
¼ cup water
Thai basil leaves
Preparation Method
1- Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
2- Add 1 Tbsp of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate.
3- Heat remaining oil in the wok. Stir-fry the onion, capsicum, carrot and stems of the bok choy for 2 minutes. Add the bok choy leaves, sugar snap peas and water. Cover and cook for 1 minute or until vegetables are just tender.
4- Add the noodles and remaining marinade to the pan. Cook tossing until well combined and the sauce coats the noodles. Toss in the tofu. Serve garnished with basil leaves
SERVES 6.
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
