Yet another recipe from BBC Good Food It doesn’t take long, but there are lots of pans on the go at the same time, so I changed the prep order around a bit to suit me.
This is really tasty (I put extra chilli & ginger in tonight and added some garlic into the marinade as DH has terrible man-flu atm) but there needs to be more veg.
- 250g fresh firm tofu, drained
- 2 tbsp groundnut oil
- 1cm piece ginger, sliced
- 200g pak choi, leaves separated
- some more veg – e.g. brocolli or green pepper
- 2 tbsp mirin
- 0.5 tsp dried chilli flakes
for the marinade
- 1 tbsp grated ginger
- 3 tbsp reduced salt soy sauce
- 1 tbsp brown sugar
- Dry the tofu. (I used to use kitchen roll, but now I use a tea-towel & find it much better)
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Put a pan of water on for the noodles.
- Heat a wok over high heat and add half the groundnut oil. Add the tofu pieces (retaining the marinade liquid) and stir-fry until browned on one side (for about 5 mins) before turning over.
- Once you have turned the tofu over, put the noodles on.
- Heat another pan over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs.
- Add the vegetables and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Season the tofu with the mirin. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well.
- Drain the noodles. Serve with the vegetables & tofu.