Spiced Tofu, Noodles and Pak Choi

This dish takes only a few minutes to make and tastes divine! In fact it cooked so quickly, I had to get my hubby to drain the noodles whilst I finished the stir-fry!

I hadn’t cooked with tofu before so was interested to find out what it tasted like. As you’ll see, I used Chinese five-spice powder which gave a wonderful crispy texture.

Take a look at the nutritional benefits of pak choi at the end of this post.

This recipe was adapted from a hamlyn book called ‘Easy Vegetarian Dishes’ – Serves 4

Preparation time: 10 minutes, plus standing time. Cooking time: 10 minutes

300g (10 oz) firm tofu, drained
250g (8 oz) dried egg noodles
1 tbsp cornflour
½ tsp salt
1 tsp ground black pepper
1 tsp Chinese five-spice
2 tbsp sunflower oil
2.5cm (1 inch) piece of fresh root ginger, peeled and grated
1 tbsp dark soy sauce
2 tbsp sweet chilli sauce
6 tbsp pine nuts (optional)
100 ml (3½ fl oz) water
2 heads of pak choi, trimmed and leaves separated

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If you prefer the wheat and gluten-free option, swap the egg noodles for 100% buckwheat, as shown above.

pak51. Place the tofu between two pieces of kitchen paper and set a weight on top. Leave to stand for 10-15 minutes to remove excess water.

2. Remove the weight and kitchen paper, then cut the tofu into cubes. Set to one side.

3. Mix together the cornflour, salt, pepper and five-spice powder in a bowl and use to coat the cubes of tofu.

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Coat the tofu with the spice mixture. Not too appetising at this stage!

4. Heat a pan of water for the noodles and cook them according to the packet instructions. Drain and set aside.

5. Heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Add the tofu and stir-fry for 3 or 4 minutes until golden brown. Remove from the pan and keep warm.

6. Heat the remaining oil in the pan, add the ginger and stir-fry for 1 minute. Add the noodles, stir in the soy sauce, chilli sauce and the water measurement, then add the pak choi. Cook, stirring, until the ends of the leaves start to wilt.

7. Divide the noodles between the plates, top with the tofu and sprinkle with pine nuts (optional).

NUTRITION – Pak Choi

Pak Choi, also known as Bok Choy, Pecking Cabbage or Chinese Cabbage is a vegetable most associated with Chinese cuisine. It’s highly nutritious and packed with health, fitness and fat loss enhancing nutrients. These nutrients have been suggested to aid recovery from sports and exercise injuries by strengthening cell walls and reducing inflammation.

Pak Choi is a great source of vitamins B2, B6, C, A, K, beta carotene, folic acid, iron, calcium, manganese, magnesium, thiamin, niacin, phosphorus, potassium, selenium and zinc.

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