TOFU AND BROCCOLI NOODLES
19/01/12 21:51
Those were my daughter’s exact words as she proceeded to jump up and down with excitement asking me for a slice of plain tofu. No, I am not bragging about my daughter being a superior healthy food loving child. She is definitely not but tofu (or as she use to call it TOFOOD) is definitely one of her favourites. Paired with noodles, two happy kids in the house, without too much effort.
Like Nigella I get rather excited about finding new ingredients in food shops of any kind, sometimes gems can be found during a regular shop to a supermarket, but I do love to visit ethic shops, health food shops, delis and markets. One of my latest finds (in a supermarket) was a bottle of vegetarian oyster sauce. Perfect for tonight’s dinner.
TOFU AND BROCCOLI NOODLES
My kids are chilli phobic, my husband not overly keen, so there is no chilli in this recipe but if I was making this for myself I would add some chilli to the ginger +garlic step. At least there is the option of adding some chilli sauce at the table...
I have used whole wheat eggless noodles but any other noodles will be great. There are so many fab noodles on the market, brown rice, buckwheat, green tea.... the possibilities are endless.
Serves 4
ingredients
for the tofu
1 package of firm tofu
1 Tbs each ketjap manis (or dark soya sauce), light soya sauce, agave syrup, ketchup
1/2 tsp toasted sesame oil
1 large head of broccoli, separated into florets, cut in half lengthways if too large
200 g whole wheat eggless Chinese style noodles
1/2Tbs rapeseed (canola) oil
1/2 tsp toasted sesame oil
1 Tbs ginger, finely chopped
5 spring onions, white parts thinly sliced
2 garlic cloves, finely chopped
1 large red bell pepper, cut into thin strips
5 Tbs veggie oyster sauce
2 Tbs light soya sauce
1/2 cup cashews, dry roasted
method
- Preheat oven to 190 C. Cut the tofu into bite size pieces. In a bowl combine the soya sauces, ketchup, agave and sesame oil.
- Line a roasting sheet with baking paper, place the tofu on it in a single layer, and bake for about 20 min or until the tofu starts to caramelise on the edges.
- Steam broccoli for 3-4 min to crisp tender. Set aside.
- Cook the noodles according to package instructions, drain and rinse with cold water. Set aside.
- Heat the oil in a wok, add spring onions, ginger and garlic. Stir fry for a minute. Add the red bell pepper, stir fry for a minute.
- Add the broccoli, tofu and noodles. Next put in the sauces, heat through. If the noodles seem too dry add few tablespoons of water.
- Scatter with cashew nuts and serve.
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