Tofu with Hokkein Noodles

Everybody loves noodles, right? We do in our family, but usually I make noodle dishes with rice vermicelli. Tonight I thought I'd shake things up a bit and use Hokkein noodles instead. This meal is vegetarian and serves four.

Ingredients:

• 450 grams thick Hokkein noodles
• 400 gram tin of corn spears
• 1 red capsicum, thinly sliced
• 1 large handful of snow peas
• 2 packets of marinated tofu or tofu of your choice cooked to your liking :)
• 1 tablespoon rice wine vinegar
• ¼ cup light soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• ¼ cup vegetable stock
• 1 tablespoon sesame oil

Method:

1. Cook the Hokkein noodles as per packet instructions
2. Heat wok on medium-high heat and brown the tofu in batches and put aside to keep warm
3. Heat sesame oil in wok and toss all vegetables often until softened to your liking
4. In a jug combine the rice wine vinegar, soy sauce, ginger, curry and stock and stir well
5. Drain the noodles and add to the vegetables in the wok
6. Pour the sauce over the noodles and vegetables in the wok
7. Toss gently to warm through and then serve. D-E-L-icious

This recipe is so versatile. You could substitute the above vegetables with either carrots, green beans, zucchini, mushrooms, bok choy, broccoli or baby spinach.

Tofu Stir Fry

This dish is very healthy and suitable for vegetarians and vegans. It is very quick and easy to make and serves 4.

Ingredients:

• 1 packet marinated tofu (I used Chinese Honey Soy flavour)
• 400g tin corn spears
• 400g tin bean sprouts
• Large handful snow peas, ends removed
• 1 red capsicum, sliced thickly
• 1/4tsp Chinese 5 Spice
• Pince salt & pepper
• Steamed Jasmine rice
• Spray oil

Method:

1. Cook rice as per instructions
2. Spray a wok with a quick spray of spray oil
3. On a medium-high heat cook the tofu
4. After a few minutes turn and cook the other side - it doesn't take long so watch it
5. When browned on both sides, remove and set aside
6. Spray wok with oil again and add 1/4 cup water to the wok with the 5 Spice, stir
7. Add the capsicum and snow peas and stir fry for about 5mins
8. Add the corn spears and bean sprouts, stir-fry for another 5mins, adding more water if necessary
9. Add tofu and toss all together
10. Serve on a bed of Jasmine rice
11. If a bit dry, dilute some soy sauce with water and drizzle over

Here is the packet of tofu I used and it's fat content...

D-E-L-icious  XD

Tofu Salad

This is a fast, healthy and simple lunch or dinner idea for vegans or vegetarians. We were having steak this particular night, so I very quickly made this for my vegetarian daughter and it was a hit.

Ingredients:

• 1/2 cup chopped firm tofu (I used Thai flavoured, ready to eat hot or cold)
• 2 cups iceberg lettuce leaves
• 1 cup chopped celery
• 1 cup chopped red capsicum
• 1/4 cup grated carrot
• 1/4 sliced red onion
• 1 tablespoon sliced black olives
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar

Method:

1. Place the lettuce leaves on the plate
2. Layer with the celery, red capsicum, carrot, red onion and olives
3. Toss the tofu on top
4. Drizzle the oil and balsamic vinegar over salad

D-E-L-icious  XD

Simple Satay Stir-Fry with Tofu

I made this up one night on the spur of the moment, taking into account my mum's special satay sauce, which I really love. It serves 4 and is delicious with a sprinkle of toasted sesame seeds and chilli flakes.
Ingredients:

• 1/2 tablespoon olive oil
• 2 carrots, peeled and sliced into 2cm sticks
• 1 zucchini, sliced into 2cm sticks
• 1 green capsicum, sliced into 2cm sticks
• 1 broccoli cut into small florets 
• 1/2 packet of Chinese Satay Tofu (image below) cut into small squares
• 250g thin rice noodles
• 2 tablespoons peanut butter - smooth or crunchy (I used smooth)
• 1 tablespoon honey (I used generic home-brand Australian honey)
• 2 tablespoons soy sauce (1 tblsp for noodles and 1 tblsp reserved for stir-fry)
• 1 tablespoon chicken stock (1/2 for noodles and 1/2 reserved for stir-fry

Method:

1. Boil the kettle and place the noodles in a large bowl. Pour the boiled water over the noodles and stir 1/2 tablespoon chicken stock powder through. Let stand until needed
2. Heat olive oil in a wok and add a small amount of chicken stock which is set aside for the satay
3. Add the carrots and stir-fry for 2 minutes, tossing regularly
4. Add the zucchini and stir-fry for another 2 minutes, tossing regularly
5. Add the capsicum and brocolli and stir for another 4 minutes, tossing regularly
6. If the wok dries out, add more stock set aside for the stir-fry
7. Add the tofu around the outer edges of the wok to 'dry' fry or brown slightly
8. In a small jug, add the peanut butter and zap in the microwave for about 20seconds just to soften. Add the honey and soy and mix with a fork thoroughly. This is the satay sauce. Pour it on top of the vegies which are centred in the wok and stir through. Stir through the tofu and ensure everything is coated with the satay sauce. Warm through
9. Place noodles into bowls and top with the tofu, vegetables and satay sauce.

D-E-L-icious  XD