close
Advertisement
Magazine
 

Tofu noodles

This simple and fast vegetarian dish is an absolute delight – Perfect one–dish meal for the busy working week.

Tofu noodles

Ingredients

  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • ½ teaspoon dried red chilli flakes
  • 1 pinch caster (superfine) sugar
  • 1⅓ cups (250 g) cubed firm tofu
  • 250 g (8 oz) soba (Japanese buckwheat noodles)
  • 1 tablespoon vegetable oil
  • 250 g (8 oz) bok choy, finely shredded
  • ¾ cup (140 g) sliced water chestnuts
  • 2 tablespoons sesame seeds, toasted

Preparation

  1. Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl and stir well to combine.
  2. Add the tofu and toss to coat.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Cook the soba noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
  5. Drain well and set aside.
  6. Heat the vegetable oil in a wok or large heavy–based frying pan over high heat.
  7. Drain the tofu, reserving the marinade, and stir–fry the tofu in the hot oil for about 30 seconds.
  8. Add the bok choy and water chestnuts and cook for a further 1 minute, stirring regularly, until the bok choy has wilted slightly.
  9. Add the noodles and reserved marinade to the wok and cook for 1–2 minutes, or until heated through.
  10. Divide among serving bowls and serve with toasted sesame seeds sprinkled over the top.

Serves 4
Preparation: 15 minutes, plus at least 1 hour marinating
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement