Tuesday, 26 January 2016

Broccoli and tofu stir fry with noodles

I only stock three of tonight's ingredients at the market (garlic, tofu and chilli) - but I'm sure that everything else could be picked up from the veg stall outside, and the oriental stall inside - so this is a real Tod dinner.  It is quick to make and vegan as well.  Happy days.

Vegetable/peanut oil
green beans
black bean and garlic sauce
chinese rice wine
soy sauce
chilli flakes
brown rice noodles

1.  Heat oil in a frying pan and fry tofu on all sides.
2.  While the tofu is doing prepare and chop all veg into smallish pieces.
3.  When the tofu is done take it off the heat, and put on a pan of water to boil for the noodles.
4.  Start the stir fry with the onions in hot oil, followed quickly by garlic and ginger.
5.  Keep veg moving and add the other bits of veg - except the mushrooms, stick them in a bit later.
6.  Toss the veg about a bit, then add a big spoon of black bean sauce, a splosh of rice wine, a splosh of soy sauce and a pinch of chilli flakes.
7.  Add a little water, and keep it all moving so that it steam-fries.
8.  At this point stick the noodles in the water.
9.  About 6ish minutes later the veg will be done, and the noodles will be soft.  Drain the noodles and swish under cold water.
10.  Add the noodles and the tofu back into the veg, toss about a bit.
11. Serve, scoff

This is absolutely on everybody's "do again" list, which is very pleasing, as I am not always totally confident with oriental stuff - and it's entirely seasonal UK veg.

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