Friday, November 11, 2011
What's for dinner: Tofu and vegetable stir fry
Marinated tofu is your friend. It sits there, quietly, in the fridge, just waiting for its chance to shine. And when you come home tired, and devoid of ideas for dinner, it will be there, ready to step in at a moments notice. In fact, if you listen carefully as you slump in front of the open fridge door, anxiously scanning the contents for possible dinner solutions, you may even hear it whisper "Use me! Find the somen noodles in the pantry, grab the few remaining vegetables in the crisper, and turn us into a delicious stir fry!"
Now, you may not consciously hear the little tofu voice. But you may very well hear yourself telling your eating partners, as you shovel mouthful after mouthful of tasty stir fry into your ravenous maw, that thank heavens you didn't ring for take away. Because this super quick, super easy and super healthy stir fry is that good! Trust me - tofu doesn't lie.
1 tbsp sesame oil
200g marinated tofu, cubed into 1cm pieces (I used Soyco Japanese Tofu - it's so good I could eat it by itself)
250g pack somen noodles
3 cups of chopped vegetables: I used mushrooms, red capsicum and broccolini, but bok choy, beans, asparagus - anything in season, in fact, would be good here)
3 tbsp soy sauce
3 tbsp sweet chilli sauce
1 - Bring a medium saucepan of water to the boil. Add the somen noodles, and cook for 3 minutes. Drain.
2 - Meanwhile, heat the oil in a large wok on medium-high heat. Stir fry the vegetables until just tender (you still want a bit of crunch), then add the tofu.
3 - Add the sauces. Once the sauces are bubbling away nicely, add the noodles. Mix well, so all the noodles are coated in the sauce and serve.