Tofu, Peanut and Noodle Stir-Fry

Ingredients

• 1 red pepper
• 1 package firm or extra firm tofu
• 1 onion
• 4 1/2 oz broccoli
• 2 cloves garlic, crushed
• 1tsp grated fresh ginger
• 1/3 soy sauce with 1 tbsp brown sugar dissolved in it (or kecap manis if you can find it)
• 1/3 cup peanut butter
• 2 tbsp peanut or vegetable oil
• 500g egg noodles

Directions

Cut up the red pepper, cut the tofu into cubes, chop the onion, cut the broccoli into small florets.

Combine the tofu with the garlic, ginger and half the sweetened soy sauce in a small bowl. Put the peanut butter, 1/2 of water, and the remaining soy in another bowl and mix.

Heat a wok over high heat, add the oil and swirl to coat the base and side. Drain the tofu and reserve the marinade. Cook the tofu in the hot oil until well browned, and remove from the wok.

Cook the noodles in boiling water.

Add the vegetables to the wok and stir-fry until just tender, add the tofu, marinade and noodles to the wok. Add the peanut butter mixture and toss until heated through.

Prep: 15 mins. Cooking time: 5 mins.

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Spicy Tofu with Peas

Ingredients

• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tsp sriracha hot sauce, or a smaller amount of red chili paste
• 2 tbsp sesame oil
• 2 tsp sugar
• 1 tsp cornstorch (for thickening)
• some vegetable oil, for cooking
• 2 tbsp ginger, minced
• 4 cloves garlic, minced
• 1 package firm tofu
• 1 cup frozen peas
• steamed rice

Directions

-cut the tofu into slices. Drain and press firmly between paper towel to remove as much moisture as possible.

– In a small bowl, combine 1/4 cup water with oyster sauce, soy, vinegar, hot sauce, sesame oil, sugar and cornstarch (if using – I usually skip the thickener)

– heat a wok or large frying pan over high heat, add some vegetable oil. Add the ginger and garlic and stir fry for about 5 seconds until fragrant. Reduce the heat to medium, pout in the sauce, add the tofu. Stir fry gently until the sauce thickens slightly, about 1 minute. Add the peas, cook until heated, and serve over rice.

What I Learned

Very quick, very yummy and surprisingly filling. Did the trick when I was craving protein, and freezes well for future lunches.

From: Williams-Sonoma Asian

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