Tofu, a mild, cheese-like curd made from soya beans, soaks up the flavours of the Orient in this medley of crisp vegetables, soft noodles and sharp sauce,
ingredients
serves 4
1 tablespoon each soy sauce, dry sherry and sesame oil
1/2 pound firm tofu, cut into cubes
3/4 cup Chinese egg noodles
1 tablespoon olive oil
2 cloves garlic, peeled and chopped
1 level teaspoon peeled and grated root ginger
8 medium scallions, trimmed and cut into short lengths
2 carrots, peeled and thinly sliced
2 sticks celery, trimmed and thinly sliced
1/2 pound broccoli, trimmed and divided into florets
1 1/2 cups mushrooms, wiped and sliced
1 cup vegetable stock
1 level tablespoon cornstarch
method
1. Mix the soy sauce, sherry and sesame oil in a shallow dish. Put in the tofu and turn it gently to coat the cubes, then cover and leave to marinate for 20 minutes.
2. Cook the noodles in unsalted water (see p. 18), drain and set aside.
3. Heat the olive oil in a wok or a large, heavy-based saucepan and stir-fry the garlic, ginger, onions, carrots and celery in it over a high heat for 2 minutes. Stir in the broccoli, mushrooms and half the stock, then lower the heat, cover and simmer for 3 minutes.
4. Drain the marinade off the tofu into a small bowl and blend in the cornstarch. Stir in the remaining stock, pour onto the vegetables and cook, stirring constantly, until thickened.
5. Mix in the noodles and tofu, cover and simmer for 3 - 4 minutes, until heated through.
more information
Serve a sweet-and-sour salad of marinated carrots with this Chinese-style dish.
