Discussion Boards
Diced Tofu And Noodles
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Red and green peppers add colour and texture to this mildly flavoured noodle
dish. Use more chili paste if you like it hot.
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Package of extra-firm tofu
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12 1/4 oz.
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350 g.
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Apple juice
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3/4 cup
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175 mL
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Garlic clove, minced (or 1/4 tsp., 1 mL,powder)
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1
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1
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Apple cider vinegar
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1 tbsp.
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15 mL
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Soy sauce
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1 tbsp.
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15 mL
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Chili paste (sambal oelek)
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1/2 tsp.
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2 mL
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Cornstarch
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1 tbsp.
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15 mL
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Package of instant Chinese noodles (14 oz., 400 g, size)
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1/2
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1/2
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Boiling water
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12 cups
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3 L
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Salt
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2 tsp.
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10 mL
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Sesame oil
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1 tsp.
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5 mL
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Cooking oil
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2 tbsp.
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30 mL
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Can of baby corn, drained and cut into 1 1/2 inch (3.8 cm) pieces
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14 oz.
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398 mL
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Sliced fresh white mushrooms
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1 cup
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250 mL
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Chopped onion
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1 cup
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250 mL
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Diced green pepper
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1/2 cup
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125 mL
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Diced red pepper
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1/2 cup
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125 mL
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Salt, sprinkle
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Pepper, sprinkle
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Cover baking sheet with double thickness of paper towel. Place tofu on top. Cover with double thickness of paper towel. Tilt pan slightly. Place another pan on top. Place canned goods or heavy pot on top to press tofu. Let stand for at least 20 minutes to drain. Cut tofu into 1/2 inch (12 mm) cubes.
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Combine next 5 ingredients in medium bowl. Add tofu. Stir until coated. Marinate at room temperature for 1 hour, stirring gently once or twice. Drain tofu through sieve, reserving apple juice mixture in small bowl. Set tofu aside.
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Stir apple juice mixture into cornstarch in separate small bowl. Set aside.
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Cook noodles in boiling water and salt in large uncovered pot or Dutch oven for 4 to 6 minutes until tender but firm. Drain. Return to pot. Add sesame oil. Toss to coat. Keep warm.
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Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add remaining
7 ingredients. Stir-fry for about 2 minutes until tender-crisp. Stir apple juice mixture. Stir into vegetable mixture until boiling and thickened. Add tofu. Stir gently until heated through. Arrange noodles on platter. Top with tofu mixture. Makes 8 cups (2 L). Serves 4.
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1 serving:
497 Calories; 18.3 g Total Fat (6.9 g Mono, 7.6 g Poly, 2.3 g Sat); 48 mg Cholesterol;65 g Carbohydrate; 5 g Fibre; 24 g Protein; 416 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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