Steak, tofu and vegetable chow mein

Ringing the changes a bit at Kitchen Fairies HQ tonight - steak for the carnivores, tofu for the vegetarians and vegetable chow mein and jasmine rice for all of us.

Tofu
Jasmine rice
Spring onion
Yellow pepper
Mushrooms
Green beans
Carrots
Ground nut oil
Garlic
Ginger
Chilli flakes
Steak
Bean sprouts
Soya sauce
Rice wine vinegar
Sesame oil
cornflour
Pak choi
ready to wok noodles

1.  Remove tofu from packaging and press - ie.  put it in a dish, put a plate on top and weight it down with a large tin  Leave for a few hours.
2.  Put jasmine rice on to cook - I use the adsorption method - 1 cup rice, 1 cup water - bring to the boil, bang the lid on and turn right down.  Ready in about 15 minutes.
3.  Chop all vegetables into smallish pieces.  Put wok on high heat and add a splash of groundnut oil.
Crush garlic and finely chop ginger, add to wok with chilli flakes and the first batch of chopped vegetables.  Stir fry.
4.  Cut tofu into pieces, fry lightly on both sides, remove from the heat.
5.  Splash soya sauce, wine vinegar and a little sesame oil into the vegetables, with a small cup of water - continue to stir fry.
6.  Cook steak, on a high heat - turn after a couple of minutes - cook both sides - bring out of the pan and leave to rest.
7.  Finish the vegetables by adding noodles, beansprouts and chopped pak choi - also stirring in a little slaked cornflour to thicken the sauce slightly.
8.  Finish the tofu by tossing in the pan with soya sauce and a drizzle of sesame oil.
9.  Serve, scoff … seconds .