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Tofu Bowls with Baby Corn
(0 votes)
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 50 mins
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Ingredients
for
4
- Ingredients
- 9 ozs fresh Tofu (drained and cubed)
- 1 Tbsp freshly grated ginger
- 1 tsp dark soy sauce
- 2 Tbsps light soy sauce
- 1 Tbsp clear honey
- 9 ozs Egg noodle
- 2 Tbsps Oil
- ½ inch fresh ginger (sliced)
- 7 ozs Bok Choy (leaves separated)
- salt
- 8 baby Sweet corn
- 1 cup green String bean
- 1 Tbsp Rice wine
- 1 Tbsp Rice vinegar
Preparation steps
1.
Mix together the tofu, grated ginger, soy sauces and honey. Set aside to marinate for 10-15 minutes.
2.
Cook the noodles in boiling salted water according to the pack instructions.
3.
Heat a wok over high heat and add half the oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few seconds. Add the pak choi leaves and stir-fry for 1-2 minutes. Add a small splash of water and cook for a further 2 minutes, until the leaves have wilted and the stems are cooked but still a little crunchy. Season to taste with salt and put into a serving dish.
4.
Rinse the wok under cold water, then reheat and add the remaining oil. When it starts to smoke, add the tofu pieces (reserving the marinade liquid) sweetcorn and green beans and stir-fry for 5-10 minutes. Toss the tofu carefully so it doesn't break up, to brown on all sides.
5.
Add the rice wine, rice vinegar and remaining marinade liquid, bring to a boil and let the liquid reduce. Spoon onto the pak choy, toss together and top with the drained noodles.
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