Another quick and easy recipe, courtesy of Mrs F! This is a quick cook supper that doesn’t involve having to spend ages draining and preparing your tofu as we have using Tofoo Naked Extra Firm tofu which you can use straight form the pack. Dusting the tofu in a small amount of cornflour helps to crispen it up nicely.
Recipe
- 280g tofu – recommend the Tofoo brand as no need to pre-drain, cut into small squares (1cm x 2cm)
- 2 tablespoons of cornflour (add some salt and pepper for seasoning)
- Bunch of spring onions, finely sliced
- 1 clove of garlic, finely sliced
- 250g pak choi, sliced
- 150g mushrooms, sliced
- 130g baby corn, sliced in half lengthways
- 300g beansprouts
- 80g salted cashew nuts
- 2 tablespoons sesame oil (1 for frying the tofu and spring onions, 1 for the sauce mix)
- Half a cup of dark soy sauce
- Tablespoon of agave nectar or maple syrup
- Tablespoon of brown sugar
- Teaspoon of ginger paste
- 10oml rice wine or sherry
- 250g medium egg noodles
Method
- Dust the tofu in with the cornflour then warm some sesame oil in a pan and shallow fry the tofu until it crisps up, drain the tofu on some kitchen paper and put to one side
- Meanwhile mix the sauce together, combining te sesame oil, soy sauce, agave nectar, brown sugar, ginger and rice wine
- Fry the spring onions at a high temperature for two minutes in sesame oil or until softened, then add the sliced garlic and fry for another minute
- Add the baby corn and mushrooms and continue to fry for two more minutes
- Add the sauce mix and beansprouts and fry for two minutes
- Finally add the tofu back in with the cashew nuts and fry for another minute or so until ready to serve
