Singapore Noodles with Tofu

Singapore Noodles with Tofu
Singapore Noodles with Tofu

We always need quick & easy meals, which are still reasonably healthy – a quick search on BBC Good Food suggested this which seemed to fit the bill.

The original recipe called for Tikka Masala Paste, but as I have ishoos with buying jars of stuff I’m only going to use once, DH made his own using a Jamie Oliver recipe which I’ve included below.

We didn’t have beansprouts as my sprouter is languishing in a cupboard somewhere, and used a splash of lime juice instead of real lime wedges to serve.

Singapore Noodles with Tofu

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 100g fine rice noodles
  • 140g firm tofu
  • 2 tbsp sunflower oil
  • 3 spring onions, shredded
  • 1 small chunk fresh root ginger, finely chopped
  • 1 red pepper, thinly sliced
  • 100g mangetout
  • 100g beansprouts
  • 1 tsp tikka masala paste (see JO recipe below if you don’t have any)
  • 2 tsp reduced-salt soy sauce
  • 1 tbsp sweet chilli sauce
  • roughly chopped coriander and lime wedges, to serve

tikka masala paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • ½ teaspoon sea salt
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • 1 small bunch fresh coriander
  • 1 tablespoon desiccated coconut
  • 2 tablespoons ground almonds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Instructions

  1. drain the tofu (we do this by wrapping in a clean tea-towel & placing under the heavy chopping board)
  2. make the tikka masala paste if making from scratch
  3. cook the noodles as per instructions. Drain & rinse under cold water & cut into short lengths
  4. heat 1tbsp of the oil in a wok or frying pan, add the tofu & stir-fry until browned all over. Drain on kitchen roll
  5. heat the rest of the oil in the wok. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix.
  6. mix together the tikka masala paste, soy sauce, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
  7. serve sprinkled with the coriander, with lime wedges for squeezing over.

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Thai Green Tofu

Thai Green Tofu
Thai Green Tofu

I’ve been really enjoying thai red curries recently, so thought I’d try a green one for a change.  This recipe popped up on the Tesco site so I thought Id give it a go as their own-brand thai curry paste is fish-free! 🙂

DH & I both really liked it & it was dead easy to make, but the next time I made it I added some tofu to increase the protein.

Obviously the amounts & types of veg below can be changed to suit whatever you like/happen to have in the fridge and how hungry you are!

Thai Green Tofu

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • tofu, drained & cut into bite sized pieces
  • 1 large tin (400ml) of coconut milk
  • 2 heaped tbsp of Thai green curry paste
  • 1 medium courgette, sliced
  • 1 head of broccoli, divided into small florets
  • 100g mangetouts or snow peas, trimmed
  • 100g baby sweetcorn, cut in half
  • 50g unsalted cashew nuts

to serve

  • rice or noodles

Instructions

  1. Dry the tofu (I wrap it in a clean tea-towel & put under the heavy chopping board for 30mins)
  2. Don’t forget to put the rice or noodles on!
  3. Heat some oil in a frying pan or wok and brown the tofu
  4. While that’s cooking, put the coconut milk into another pan, then stir in the green curry paste and bring to a simmer.
  5. Add the courgettes and simmer gently for 5 minutes.
  6. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
  7. Serve topped with the tofu, toasted whole cashew nuts with some boiled rice or rice noodles.

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Creamy White Bean Soup

Creamy White Bean Soup
Creamy White Bean Soup

I was intrigued by how this creamy bean soup could be vegan & was surprised to learn that the creamyness actually comes from ground up cashews!    Note: these need soaking for several hours before cooking – don’t forget!

The original recipe used coconut oil, but as I don’t have any I just used olive oil.

Both DH & I liked it, but the kids didn’t – they just ate the butterbeans & demanded more bread!

Creamy White Bean Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • oil
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp chopped basil
  • 1½ tsp dried sage
  • 3½ cups low salt vegetable stock
  • 3 cups white beans (cooked or canned)
  • 1/2 cup chopped sun-dried tomatoes
  • ½ cup raw cashews
  • ½ cup water
  • 5 cups shredded kale
  • Salt & Pepper

to serve

  • warm crusty bread

Instructions

  1. Soak cashews in water for 6-8 hours. Drain, rinse and set aside until ready to make the soup.
  2. Heat some oil in a large saucepan & Sauté onions and garlic
  3. Add the basil, sage, salt, stock, beans, and tomatoes.
  4. Simmer, covered, for about 10-15 minutes.
  5. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
  6. Add the cashew cream and kale to the soup and mix to combine.
  7. Cover and turn the heat off. Let it sit for about five minutes.
  8. Serve

Like this?  How about:

Butternut Squash Chilli (slow cooker)

Butternut Squash Chilli (slow cooker)
Butternut Squash Chilli (slow cooker)

I think I saw this on Pinterest & thought it would be a change from our usual chilli & being able to do it in the slow cooker is always appealing!

It was easy enough to make (I am a huge fan of chucking everything into the slow cooker & walking away!), and everyone liked it, but I think I need to make some changes the next time I make it….. as I was feeding it to the kids, I think I played it too safe by omitting the chipotle peppers & using mild chilli powder – it definately needed more spice.  It was also a bit wet for my liking, so will either use a bit less stock next time I make it or try to thicken it up a bit.

Instructions

  • 1 medium onion – diced
  • 1 red pepper – seeded and diced
  • 14 oz chopped tomatoes
  • 14 oz kidney beans – drained and rinsed
  • 1 large butternut squash – peeled and diced
  • 2 cups low salt vegetable stock
  • 1 cup sweetcorn
  • 3 cloves garlic – crushed
  • 2 chipotle peppers in adobo – minced (remove seeds to lower heat) – optional
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • salt and pepper to taste

to serve:

  • rice
  • spring onions, chopped
  • greek yogurt or sour cream
  • corriander, chopped
  • tortilla chips, crushed
  • avocado, chopped

Instructions

  1. Put everything into the slow cooker and heat on High for 4 hours or Low for 8 hours.
  2. Serve with rice & what ever garnish you fancy

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Vegetarian Christmas lunch – I need your help!

What are you having for your Christmas lunch?

I’ve been collecting a few ideas on Pinterest, but nothing we have tried so far has really hit the spot so would love to hear your suggestions!

Bessie x

Curried Red Lentil Soup with Chickpeas and Quinoa

Curried Red Lentil Soup with Chickpeas and Quinoa
Curried Red Lentil Soup with Chickpeas and Quinoa

I thought this soup looked very tasty, and with lentils, chickpeas & quinoa in it, it must be hearty & wholesome!

I missed out the chilli sauce as I was making it for the kids, and DD1 (4.5) can be a bit fussy about anything too spicy, but it was still very tasty.  Thankfully, the kids both loved it too, so we’ll definitely be having this one again.

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stick celery, chopped
  • 2 cloves garlic, crushed
  • 1 inch ginger, chopped
  • 1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric)
  • 1 cup red lentils
  • 700ml low salt stock
  • 1 tin chopped tomatoes
  • 1 tablespoon chili sauce (optional)
  • 1 tin chickpeas, rinsed and drained
  • 0.25 cup dried quinoa

to serve

  • fresh coriander (chopped)
  • Greek style yogurt

Instructions

  1. Cook the quinoa as directed.
  2. Heat the oil in a pan.
  3. Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
  4. Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
  5. Add the lentils, stock, tomatoes and chili sauce.
  6. Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
  7. Add the chickpeas and quinoa and warm them up.
  8. Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek style yogurt.

Like this?  How about:

Quick Tomato soup

Quick tomato & pesto soup
Quick tomato & pesto soup

The kids love it when I make tomato soup, so I decided I had to try this quick tomato soup recipe by @mamacook_Blog.  As an added challenge I thought I’d try making my own veggie pesto.

It was all very easy to make & very, very tasty!

The girls both loved it, and although DD1(4.5) didn’t want to try the pesto, DD2(2) made up for it, by demanding more & eating it straight off the spoon!

I ate the leftover pesto later in the week in some hummus sandwiches. <yum>

Ingredients

Pesto

  • 2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
  • 1/2 cup shelled pecans or walnuts or pine nuts
  • 1-2 cloves fresh garlic
  • 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  • Sea salt, to taste

Soup

  • 1 tsp Olive Oil
  • 2 cloves garlic, peeled & crushed
  • 1 Tin chopped tomatoes
  • 1 x 500g Pack of passata
  • 1 tsp Sugar
  • Black Pepper

to serve

  • fresh crusty bread & butter

Instructions

First, make the pesto

  1. Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
  2. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
  3. Season with sea salt, to taste.
  4. Cover and store chilled for at least an hour to saturate the flavors.
  5. Pour a thin layer of extra virgin olive oil over the top to help keep it bright green.

then make the soup

  1. Fry the garlic gently in the olive oil for a couple of minutes (without browning!)
  2. Add the tomatoes, passata, sugar, and pepper.
  3. Bring to the boil and simmer for 5 minutes.

then serve the soup with a dollop of pesto on top, and some bread & butter on the side – delicious!

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