Chilli Tofu & Noodle Stir-Fry

[Guest guest]

Chilli Tofu & Noodle Stir-Fry

 

 

2 tbsp (8 tsp) GF soy sauce

2 garlic cloves, crushed

2 small fresh red chillies, deseeded, finely chopped

one 300 g (10 1/2 oz) packet firm tofu, drained, cut into 2 cm

(3/4 " ) cubes

one 250 g (9 oz) packet dried rice stick noodles

1 bunch baby bok choy

1 bunch choy sum

2 red banana chillies

2 tbsp (8 tsp) peanut oil

1 brown (yellow)onion, halved, cut into thin wedges

 

 

1. Combine soy sauce, garlic and chillies in a bowl. Add tofu, stir

and set aside.

 

2. Place the noodles in a heatproof bowl. Cover with plenty of boiling

water and set aside for 7 minutes to soak.

 

3. While the noodles are soaking, pull the bok choy and choy sum

apart, wash, dry and cut the stems and leaves into 3 cm (1 1/4 " )

lengths. Quarter the banana chillies lengthways, deseed and cut

crossways into 1.5 cm (5/8 " ) thick slices.

 

4. Drain tofu. Reserve marinade. Heat oil in a large wok or frying pan

over medium-high heat. Add half the tofu and cook, turning, for 3

minutes or until golden. Transfer to a plate and set aside. Repeat

with remaining tofu.

 

5. Add the onion to the wok and stir-fry for 1 minute or until just

soft. Add the bok choy and choy sum stems and banana chillies, and

stir-fry for 2 minutes or until just soft. Add the reserved marinade

and bok choy and choy sum leaves, and stir-fry for 1 minute or until

wilted. Drain noodles, add to the wok with the tofu and toss until

heated through. Serve immediately.

 

 

Serves 4.