Sweet Chilli Tofu Stir-fry
Source of Recipe
ninemsn
List of Ingredients
300g firm tofu
2 tablespoons kecap manis
2 tablespoons peanut oil
500g hokkien noodles
300g carrot batons
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
300g broccoli , chopped
6 green onions (green shallots), chopped
� cup (125ml) sweet chilli sauce
1 tablespoon lime juice
1/3 cup (50g) salted peanuts, chopped coarsely
2 tablespoons coarsely chopped fresh coriander
Recipe
Cut tofu into 3cm cubes, toss in half the kecap manis.
Heat half the oil in a wok or non-stick frying pan, stir-fry tofu gently, in batches, until browned all over. Remove from wok, cover to keep warm. Rinse out wok or pan. Rinse noodles under hot water to separate; drain well.
Cut carrot batons in half lengthways and crossways. Heat the remaining oil in wok, stir-fry garlic, ginger and carrot until just tender. Add the broccoli, stir-fry until just tender.
Add the green onions, noodles, sauce, remaining kecap manis and juice; stir-fry until hot.
Top with tofu, peanuts and coriander.
Not suitable to freeze.
Not suitable to microwave.
COOK�S NOTE: Carrot batons are fresh prepared carrots available in the refrigerated cabinet in the vegetable section of supermarkets.
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