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Lemon Chilli Tofu & Noodles 001

Although I have always cooked a lot of vegetarian and semi-vegetarian meals I haven’t used tofu very much although I did actually have a go at making some many years ago – I’m not really sure why. It was a long and complicated process and the end result was a tasteless white blob!

Recently I have been trying out a few tofu recipes. The first one was a cheesecake-like dessert – Heavenly Pie. That went down well with no one guessing the mystery ingredient. A few weeks later I decided to try a recipe for a main dish. I needed to make a few changes when I discovered I didn’t have some of the ingredients but the end result was definitely worth repeating. My 10-yr-old said he didn’t like tofu but he did eat it all so it can’t have been too bad.

                                  Lemon Chilli Tofu & Noodles

3 tbsp  sweet chilli sauce
3 tbsp hoisin sauce
3 tbsp water
2  tsp grated lemon zest
1/4  cup lemon juice
1/2 packet rice vermicelli
1/3  cup flour
1 tsp Chinese five spice
300 g firm tofu, diced 2cm square
2 tbsp  oil
1  large onion, chopped
3  cloves garlic, sliced
1 yellow capsicum, sliced thinly
1 head broccoli in florets
2 carrots, peeled and julienned

Combine sauces, water, zest and juice in a small pot, bring to the boil and then remove from heat.
Place the noodles in a large bowl, cover with boiling water and stand.
Combine flour and five spice in bowl, add tofu and toss to coat. Heat 1 tbsp oil in wok, cook tofu in batches until nicely browned.
Heat remaining oil in the wok, stir-fry the onion, garlic, carrot and broccoli until the onion softens. Add half the chilli sauce and the pepper, stir fry until just tender.
Drain the noodles and top with the vegetables and tofu. Serve with the extra sauce.
Serves 4

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