Salt and Pepper Tofu with Singapore Noodles •

0
24

Serves 2-3

Ingredients

For the Tofu:

  • 1x 400g block extra firm tofu, drained well and pressed
  • 4 tbsp cornflour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp sea salt flakes
  • 1 tsp black pepper
  • ½ tsp chilli flakes (optional)
  • 4 spring onions, thinly sliced
  • 1 large, mild red chilli, finely sliced
  • 3 cloves garlic, peeled and finely chopped
  • Olive oil

For the Noodles:

  • 3 nests fine vermicelli rice noodles
  • 4 spring onions, trimmed and sliced on the diagonal
  • 1 small pepper, deseeded and sliced
  • 1 large carrot, peeled and cut into strips
  • 50g (1 cup) beansprouts
  • 3 tbsp soy sauce
  • 2 tsp mild curry powder
  • 1 clove garlic, peeled and crushed
  • 1 inch piece ginger, peeled and grated

To Serve:

  • Chopped fresh coriande
  • Lime wedges

Method

  1. Place the noodles in a large bowl of cold water and set aside.
  2. Combine the cornflour, onion and garlic powders, salt, pepper and chilli flakes, if using, in a large bowl. Cut the tofu into bite sized chunks and toss in the cornflour mixture, making sure it’s evenly coated. Leave to sit in the bowl for 5 minutes.
    Heat 0.5cms oil in a large, wide frying pan and add the tofu. Continue to fry, turning frequently, until all sides are crispy and lightly golden. Remove from the oil and drain on kitchen paper.
  3. Add the stir fry vegetables to the pan and cook over a high heat until they begin to soften. Add the garlic and ginger and allow to sizzle for a minute before adding the rest of the noodle ingredients to the pan (strain the noodles before ading them).
  4. Cook for a further few minutes, until the vegetables and noodles are tender. Transfer to a serving dish and keep warm.
  5. Wipe the frying pan with kitchen paper and add 2 tablespoons of oil. When the oil is hot, add the sliced spring onions and chilli, the garlic and a large pinch of sea salt flakes. Stir fry for 1-2 minutes. Add the tofu and allow to warm through.
  6. Serve the noodles in bowls, topped with the tofu and garnished with coriander leaves and lime wedges.

Per 100g Calories: 125, Carbohydrates: 15.0g, Sugars: 2.0g, Fat: 4.7g, Saturates: 0.6g, Protein: 5.2g, Salt: 0.68g

Taken from June 2018 (Issue 39) Vegan Life Magazine

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