For quite a while I have wanted to try tofu, but could never bring myself to do it because I wasn't sure what it quite was. I decided to try it today, and I must say I'm not a fan of it. It's the texture I don't like.
- 3 tablespoons peanut oil
- a pinch of ground chilli
- 2 teaspoons grated ginger
- 2 cloves garlic, crushed
- 250g hard tofu, cut into cubes
- 8 shallots, cut on the diagonal
- 150g baby corn, halved lengthways
- 150 snow peas, tailed
- 500g hokkien noodles
- 1/4 cup cashews
- 2 tablespoons soy sauce
- 1/2 cup vegetable stock
1. Heat the oil in a frypan over medium heat. Add the ginger, garlic and chilli and stir fry until fragrant. Add the tofu, shallots, and corn and stir fry for 2-3 minutes.
2. Add the snowpeas, noodles and cashews and cook, stirring for 3-5 minutes, or until nearly tender. Stir in the soy sauce and stock, then bring to the boil and simmer for 2 minutes, or until slightly reduced. Serve immediately.
- 3 tablespoons peanut oil
- 2 teaspoons grated ginger
- 2 cloves garlic, crushed
- 250g hard tofu, cut into cubes
- 8 shallots, cut on the diagonal
- 150g baby corn, halved lengthways
- 150 snow peas, tailed
- 500g hokkien noodles
- 1/4 cup cashews
- 2 tablespoons soy sauce
- 1/2 cup vegetable stock
1. Heat the oil in a frypan over medium heat. Add the ginger, garlic and chilli and stir fry until fragrant. Add the tofu, shallots, and corn and stir fry for 2-3 minutes.
2. Add the snowpeas, noodles and cashews and cook, stirring for 3-5 minutes, or until nearly tender. Stir in the soy sauce and stock, then bring to the boil and simmer for 2 minutes, or until slightly reduced. Serve immediately.
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